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A beautiful mess, made with love, and all I be craving with a cuddle on top this Mother’s Day…

Blackberry kale radish chervil salad with Driscoll’s Blackberries would team perfectly with a serve of mum’s fave protein (I love a big side of salmon!) and maybe some cheese or choccy for dessert.

A little inspiration for you to get some ideas flowing to spoil your mumma this Sunday.

Recipe below – be sure to tag us in your creations!


1 punnet Driscoll’s Blackberries

1 red onion, peeled and cut in quarters

1 tbsp extra virgin olive oil

1/2 bunch (about 5 stalks) kale, stems removed, leaves roughly torn

1 tablespoon lemon juice

1 bunch rainbow radish, finely sliced

1 bunch chervil or 1/2 bunch mint, leaves picked and torn


2 tablespoons lime juice (approx 1-2 limes)

1/4 cup extra virgin olive oil

1 teaspoon apple cider vinegar

1 teaspoon maple syrup

Preheat oven to 180C and line a baking tray with greaseproof paper. Place red onion on tray, drizzle with 1 tablespoon extra virgin olive oil and cook 40 minutes. Whilst onion is cooking massage lemon juice into kale leaves and set aside to marinate. Once onion is cooked peel onion pieces apart and cool slightly. Whisk all dressing ingredients together in a small bowl. To finish the salad toss together kale, rainbow radish, onion and chervil or mint and place into a low serving bowl with the Driscoll’s Blackberries. Season with sea salt and black pepper and serve.

+ This is a partnered post with Driscoll’s Berries. 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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