You’ll always feel like having lunch with this vegetable-packed winter sandwich. Kale doesn’t have to disappear in a stew - with avocado and radish it’s the perfect combination on a sanga. Then again, why wait for lunch? You can also have it for breakfast!
- Cut the avocado in half and scoop the flesh from one half. Mash with salt and pepper. Cut the other half into slices and remove slices from skin.
- Wash the radishes and slice thinly.
- Spread two thick slices of bread with the avocado mousse and place the slices of avocado on top. Top with kale and radish.
- Sprinkle chilli flakes over the sandwiches.
Tips from the author
You can also use a softer, baby kale in place of shredding the larger leaf kale.