This simple dish uses lightly steamed kale. Shetland kale is very attractive indeed, with rich dark green leaves and purple ribs. While it is usually just simply steamed or boiled, this combination is a real change from the traditional way of cooking this Shetland staple. Curly kale and cavolo nero would be equally suitable if you are far away from ‘da kale yard’. Using hazelnut oil and crunchy toasted hazelnuts produces a really lovely contrast of flavours and textures. You can make this several hours in advance – just keep it covered in a cool place.

Course: Lunch or side dish
Servings: 4

Ingredients:

• Shetland kale – 8 medium- sized leaves, well rinsed

• 12 peerie (small) cherry tomatoes – halved

• 3 tbsps hazelnut oil (use olive oil if this is not available)

• 1 tbsp wine vinegar

  25g toasted hazelnuts – roughly chopped

Instructions:

1. Finely shred the kale and steam for approximately 5-8 minutes until just done.

2. Tip into a bowl and add the halved tomatoes, oil and vinegar, a pinch of salt and a good grind of black pepper. The warmth of the kale will help all the ingredients to amalgamate.

3. Just before serving, sprinkle the hazelnuts over.