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Here's a really simple meal that gives a colourful boost to your nutrition, and your eyes!
Sharpham House cook Sybille was inspired by cook Anna Jones to make a dal seasoned with lemon and cinnamon - but with the additional of our own home-growned kale from our organic walled garden behind Sharpham House.
She washed the kale and stirred it in, until it was cooked through.
The she served it with purple & orange sweet potatoes (delivered by our friends at Riverford Organics because we don't grow potatoes here), flavoured with cumin and fennel seeds, with two types of broccoli, including purple sprouting.
"You get beautiful colours on the plate - and lovely flavours," she said. "It's a nutritious meal that's well balanced".
And so easy...
