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This is another pretty cheap and tasty vegan recipe I made at the weekend. It uses seasonal cavolo nero kale, combined with quick to cook millet and cashew nuts for a lovely healthy and tasty lunch!

Cheesy Millet and Kale Salad (vegan, serves 2, adapted from Creamy Millet and Kale Salad, Yum Yum Universe)

• Approx 200g of cavolo nero kale (or other kale)
• 1 cup of cooked millet (1/2 cup uncooked)
• 2 tbsp of tahini
• 2 tbsp of nutritional yeast
• 1 tsp of sweet white miso (or can omit as this is not a cheap ingredient! Use a little soy sauce instead)
• 1/4 – 1/2 cup of hot vegetable stock
• 1/4 cup of chopped cashews

Begin by removing the kale from the stem and tearing the leaves into bite size pieces:

Combine the cooked millet with the tahini, nutritional yeast and sweet miso if using.

Gradually add the hot veg stock and stir until the millet becomes thick and creamy – go for a porridge like consistency. The millet mixture should be nice and warm from the veg stock but you could pop it in the microwave to warm up a bit more if needed. Pour the cheesy millet on top of the bowl of kale:

Toss the millet with the raw kale (the heat from the millet will lightly wilt the kale). Divide between two bowls and top with the chopped cashews:

Enjoy!

This is a great way to enjoy almost raw kale without it tasting too tough. Are you a kale lover? I can’t get enough, and I especially love this type of kale that Sainbury’s sell as part of their ‘Taste the difference’ range. How do you like to enjoy your kale? Steamed, stir fried, raw?