White Bean Kale Caesar Salad With Ciabatta Croutons, Caper Caesar Dressing & Happy Hormone Seed Sprinkle

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C  / 180°C fan and take out a roasting tray, a small frying pan, and a large mixing bowl.

STEP 2

Roughly cut or tear the ciabatta into chunky croutons, around 2cm cubes. Place them on your baking tray, toss with a drizzle of olive oil, and season with salt and pepper. You can also add a grated garlic clove for extra flavour (optional). Roast until golden, about 10 minutes.

STEP 3

Remove any tough stems from the cavolo nero, then shred the leaves and place them in a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil, then massage it firmly with your hands for 2–3 minutes, or until softened and slightly wilted.

Alternatively, if you prefer not to eat it raw, you can steam or boil it for 5–10 minutes.

STEP 4

Cut off the base of the baby gem lettuce, then slice into bite-sized pieces. Open and drain the cannellini beans.

STEP 5

Place your small frying pan over medium heat and toast the happy hormone seed sprinkle until fragrant.

STEP 6

Just before serving, add the cavolo nero, baby gem, ciabatta croutons, cannellini beans, and around two-thirds of the caesar dressing to a mixing bowl. Toss well to coat everything evenly.

Divide the salad between serving bowls, drizzle over the remaining dressing, and sprinkle over the toasted happy hormone seed sprinkle. Enjoy!