Warm Kale Medley with Tahini, Soy and Lime Dressing


This colourful dish was inspired by a dish I enjoyed at an lovely café in Adelaide, Australia called Pollen 185 (highly recommended a visit for creative, fresh, tasty, healthy food and friendly service). Lots of different flavours and textures will absolutely wow you (you got to try it to believe me but trust me your socks will be knocked off that greens can taste so good! And it’s a super quick meal to whip up too!

This dish has got to be one of my favourite ways to enjoy the super nutritious albeit fairly tough textured kale. For a while I struggled to find ways to eat a lot of it at once, there is only so much you can put in a smoothie before it turns the drink too bitter, and while the addition of salad dressings or massaging with avocado does a great deal to soften it up, I find I can’t eat too much of it in this form. However, lightly stir-frying softens the leaves right up and it’s an even better choice of a cooked leafy green than spinach or chard because while it does wilt a lot down in size, it does so to a much lesser extent. In addition when you want a big bowl of greens in winter, this is a nice warming alternative to salads.

Warm Kale Medley with Tahini, Soy and Lime Dressing 

Serves: 1-2 people.
Ready in: 30 minutes or less (Tip: If your short on time chop/prep the kale, carrots, cabbage etc. and dressing before hand will mean when meal time comes around you can whip this up in only 5-10 min!)


*1 tbsp pepitas (4 tsp)
*1 tbsp almonds (4 tsp)
*½ tbsp sesame seeds (2 tsp)
Or your choice of seeds/nuts

*½ bunch of kale (about 2-3 cups shredded)
*1 small carrot, grated
*¼ small red cabbage sliced
*1 small onion, sliced
*1 tsp ginger, grated
*2 cloves garlic, sliced

*1 1/2 tbsp tahini  (6 tsps)
*1 ½ tbsp soy sauce (6 tsps)
*½ tbsp (2 tsps) fresh lime juice


1. Place the seeds and nuts in a dry pan and toast gently on medium heat until lightly brown. Remove from heat and set aside (Note: you may wish to do the almonds first as they will take a little longer to toast).
2. Prepare all the vegetables.
3. Place a tablespoon of oil in a large fry pan. When heated, add the onion and fry until lightly brown.
4. Add the garlic, and fry for 1 more minute then add the kale, cabbage, carrot and ginger.
5. Add 1-2 tablespoons of water then cover for 2-3 minutes to allow the kale to wilt (depending on your stove top and pan you are using you may not need to do this i.e non stick can usually keep it up higher and don’t need to cover)
6. Remove the lid and stir the vegetables. Continue to cook 2-3 more minutes until the vegetables are just soft but have not lost their colour or gone too mushy.
7. Whisk together the tahini, soy sauce and lime then toss through the vegetables. Remove from heat.
8. Add the nuts and seeds back to the pan, tossing to combine.

Serve and enjoy immediately.