Grub and Grubs

Kale and ginger stir-fry

  • 2tbsp chopped hazelnuts
  • 2tbsp sunflower seeds
  • 2tbsp pumpkin seeeds
  • 2tbsp roughly chopped cashews
  • 2tbsp sesame oil
  • 1 bulb of garlic
  • 1 medium onion, finely sliced
  • 1tbsp fresh chopped ginger
  • 2 or 3 big handfuls of kale (or a bag of ready chopped stuff from the supermarket), thinly sliced
  • zest of 1 lemon
  1. Put all of the nuts and seeds into a heavy-bottomed pan on a medium heat and toast them until golden, stirring occasionally. Remove from the pan and set aside
  2. Add the sesame oil to the pan, add the onion and gently cook on a low heat for 5 minutes
  3. Add the garlic, ginger, some black pepper and salt, and cook for another 5 minutes
  4. Turn up the heat and add the kale, cooking for a further 5 minutes
  5. Remove from the heat, mix in the toasted seeds and nuts and the lemon zest
  6. Serve with noodles or brown rice