300g of firm chestnut mushrooms
400g of fresh curly kale
150g of celeriac peeled
25g of pumpkin seeds
3 Tbls of good olive oil
2 Tbls of cider vinegar
2 Tsp of unrefined caster sugar
1 Tbls of Natural yoghurt
Tiny amount of garlic finely grated
Salt and freshly ground black pepper
To serve Juice of half a lemon
Extra virgin olive oil
Wash the kale under cold water then shake or spin dry. Tear the leaves from the tougher stalks and place in a bowl.
In a small bowl combine the olive oil, the cider vinegar, sugar, garlic and plenty of salt and freshly ground black pepper.
Pour this dressing over the kale, and using you hands, massage it into the leaves. Spend 3 – 4 minutes gently massaging away. It will tenderise the leaves, and is an important stage in the recipe. Set aside and wash your hands.
Cut the celeriac into very thin matchsticks. This can be done on a board with a sharp knife or with a mandolin if you have one a feel confident about using one. Alternatively you can coarsely grate the celeriac.
Remove the stalks from the mushrooms and cut the caps into nice thin slices.
Turn the mushrooms and celeriac through the kale with your hands, tumbling everything together without breaking the mushrooms up too much.
Toast the pumpkin seeds in a dry pan, set over a medium heat for 3 – 4 minutes.
Spoon the salad out over a large platter. Scatter over the toasted seeds then finish with a trickle of best olive oil, a squeeze of lemon juice and a little more seasoning.