Kale ribs with blueberry, feta & hazelnut salsa

by Kimberley Parsons, The Yoga Kitchen


3 tablespoons hemp oil
1 lime, juiced
2 tablespoons pure maple syrup or coconut nectar
freshly cracked black pepper
200g blueberries
200g hazelnuts, toasted and roughly chopped
100g crumbled feta
large bunch mint, leaves picked, finely chopped
large bunch coriander, finely chopped
25 whole kale leaves or either cavolo nero or asparagus spears
2 tablespoons coconut oil
pinch himalayan sea salt
freshly cracked black pepper
4 tablespoons black olive paste


To make the dressing, whisk all the ingredients together in a small bowl and set aside. In a separate bowl, toss the blueberries with the chopped toasted hazelnuts, crumbled feta, mint and coriander. Pour half the dressing over and set aside. Cut or tear all the green leaves off the kale stalks. Place the stalks (ribs) in a hot frying pan with the coconut oil, a sprinkling of Himalayan salt and some freshly cracked black pepper. Toss over a high heat until browned and blistered. Remove from the heat. To assemble, place a tablespoon of black olive paste in the centre of the plate, then place approximately 5–7 ribs in the centre of each serving plate. Spoon the blueberry mixture over the kale ribs, then drizzle the remaining dressing over and serve immediately.

It is important for me to feel a connection with those who grow my food, I am happy to say Sarah Green's Organics fulfills that. I enjoy Sarah's weekly newsletter detailing what is available, & ideas of how to cook specific vegetables.

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