Kaley No-mayo Warm Slaw

This is how we make kale the hero: drench it in flavour and marry it with friends, like carrot, cabbage and mango and pepper it with raisins and pumpkin seeds. Serves 4-6 as a side / Vegan

¼ cup extra virgin olive oil 2 teaspoons nigella seeds 1 teaspoon each cumin and

caraway seeds

2 garlic cloves, finely grated 1 teaspoon flaky salt ½ bunch kale, leaves shredded, stems finely sliced (kept separate) ¼ cup apple cider vinegar 2 tablespoons water 1 tablespoon wholegrain

mustard

200 grams (approx. ¼) savoy

cabbage, shredded

200 grams (approx. ¼) red

cabbage, shredded

1 carrot, shredded

1 apple or green mango, sliced juice of 1 lemon

2 tablespoons each chopped raisins and toasted pumpkin seeds small handful dill sprigs or

fennel fronds, to serve

Heat the oil in a wok or large frying pan over a high heat. Add the nigella, cumin, caraway, garlic and salt and cook for 1-2 minutes, or until aromatic. Add the kale stems and cook, stirring, for 2-3 minutes, or until softened slightly. Add the kale leaves, vinegar and water and cook, stirring, for 2 minutes to soften slightly. Remove from the heat and stir through the remaining ingredients.

Season to taste and stack onto a serving plate. Scatter with dill or fennel. Spoon over any remaining dressing from the pan to serve, warm or cold.