Spiced almond, ricotta and kale salad

Tam West

When you’ve had enough lettuce, let this dark green super leaf take over. Kale is great to eat raw and has the most fantastic texture when massaged with a honey, balsamic and ginger dressing. Should you have any leftovers, this is the perfect little salad to take to work.

Ingredients

⅓ cup	Almonds, whole (Main)
¼ tsp	Chilli powder
1	Egg white, lightly whisked
1 pinch	Salt, and sugar
4 cups	Kale, washed, stalks removed and sliced (Main)
1 Tbsp	Balsamic vinegar
1 tsp	Honey
2 tsp	Lemon juice
½ tsp	Finely grated garlic
½ tsp	Peeled ginger, grated
1/8 tsp	Salt
3 Tbsp	Olive oil
1	Yellow capsicum
125 g	Ricotta cheese (Main)
50 g	Parmesan cheese, shaved
½ tsp	Crushed black peppercorns

Directions

1. In a bowl mix almonds with chilli, salt, sugar and 1 tablespoon of the whisked egg white. Spread on a baking sheet lined with baking paper and roast at 180C for 8-10 minutes or until dry and crisp.
2. Place kale in a large bowl with vinegar, honey, lemon juice, garlic, ginger, salt and olive oil. Massage kale with dressing ingredients for 2 minutes (kale will begin to soften and turn a glossy dark green colour). Store covered in the fridge until required. This can be done the day before.
3. Cut top and tail from the capsicum, cut in half then remove seeds and core. Slice into thin even strips.
4. Place kale in a serving bowl, arrange spoonfuls of ricotta on top, scatter over capsicum, spiced almonds and parmesan. Sprinkle on black pepper.

More of Geoff's summer salad recipes

• Sweetcorn, green olive and radish salad
• Red summer slaw