Crispy curly kale with cashew and chilli salt

Name: Green Pea Publishing
Price range: $

Serves 6 as a snack Starters and mains

175g curly kale (green, red and variegated), washed then patted dry with kitchen paper to keep crisp
1tsp sunflower oil
50g unsalted cashews, roasted then crushed
11⁄2tsp sea salt crystals
1tsp chilli flakes

Preheat the oven to 200°C/400°F/ Gas 6. Tear the kale from the white stems and put half on a baking sheet with half the oil and toss together.

Bake for 6-8 minutes until crisp but not burnt.

Tip onto a tray or dish to cool and repeat with the remainder.

Put the cashews in a bowl and mix in the salt and chilli flakes. Scatter over the kale to serve.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.

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