| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 229 |
| Fat | 18.2g |
| Saturates | 2.6g |
| Protein | 5g |
| Carbs | 17.1g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 140°C, gas mark 1.
2
To make the crispy kale, remove the ribs from the kale and tear into large pieces. Lay them on a baking sheet and toss with 2 tbsp of olive and 1 tsp sea salt. Place in the oven and roast for 15 minutes. Set aside.
3
Wash and dry the courgettes before slicing them into thin ribbons using a vegetable peeler.
4
Halve the lemon and squeeze its juice over the courgettes.
5
Drizzle the remaining olive oil over, season with the salt and toss thoroughly to coat. Set aside to marinate for at least 30 minutes.
6
When ready to serve, chop the Turkish apricots and herbs. Toss through the courgettes and baby spinach.
7
Arrange on a serving dish and top with crispy kale. Serve immediately.
