Michelin-starred restaurateur David Moore shows us how to put together a kale salad that makes a great accompaniment to his seared sesame tuna recipe.
1 bag of Kale
2 lemons juiced
Soya sauce or Tamari
Sesame oil drizzle
Olive Oil drizzle
half a bunch of spring onions roughly chopped
Salt and Pepper
Pick kale into small pieces and wash thoroughly and spin dry. Add juice of lemons to Kale and mix well by hand to make sure kale completely coated. The Kale is now cooking in the lemon juice and will be ready by the time we cook the tuna.
Finish salad with dash of soya, sesame oil, olive oil salt and pepper, toss, taste! Top with spring onions.