- Steam the kale for 4 minutes, cool slightly.
- Mix in the tomatoes, walnuts, pear and gorgonzola. Whisk together 1 tbsp oil and vinegar, season and toss into the salad.
- Heat the remaining oil and fry the breadcrumbs for 1-2 minutes until golden and crispy.
- Divide the salad between 2 places and sprinkle with breadcrumbs.
Cost per serving: £1.35
Recipe from Discover Kale.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Try using toasted flaked almonds instead of walnuts if you fancy a sweeter taste
200g pack shredded kale 200g cherry tomatoes, halved 50g walnut pieces 1 ripe pear, cored and sliced 50g gorgonzola, diced 2 tbsp walnut oil 1 tbsp white wine vinegar 25g fresh breadcrumbs
Time: 10 minutes Serves: 2 Nutrition: 144 Cals, 11g Fat, 2.3g Sat Fat (per 100g serving)