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Tom Kitchin's sea kale and blood orange salad

Recipe: Sea kale and blood orange salad with goat's cheese

Published: March 16, 2015

For the candied walnuts:

Heat the oven to 170C/Gas Mark 3. Shake the walnut halves in two tbsp of water, then toss in the sugar. Scatter over a baking sheet, and bake in the oven for six to eight minutes until the walnuts are golden brown. Remove them from the oven and allow to cool.

To make the salad:

Fill a medium saucepan with two inches of water, and fit with a steamer insert. Bring the water to the boil. Place the sea kale on grease-proof paper, drizzle with olive oil, then season with salt and pepper, and place in the steamer. Reduce the water to a simmer, then cover and steam for around eight to ten minutes. Remove the sea kale and begin to build the salad.

To serve:

You can build up the salad on each plate like a game of Jenga – criss-crossing the ingredients, layering them in between as you go – adding sea kale, diced blood orange, cheese, nuts, and strips of carrot to create a pyramid salad. Garnish with a few sprigs of dill.


  • 100g walnut halves
  • 20g caster sugar
  • 1 large bunch of sea kale (if you can’t find sea kale use celery instead – just make sure you peel the celery before you start to steam it)
  • 1 whole blood orange, segmented and cut into dice
  • 200g goat’s cheese
  • 1 carrot – cut into strips
  • few sprigs of dill
  • olive oil
  • salt and pepper
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