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.
|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|
|2 tsp||Lemon juice|
|½ tsp||Finely grated garlic|
|½ tsp||Peeled ginger, grated|
|3 Tbsp||Olive oil|
|125 g||Ricotta cheese (Main)|
|50 g||Parmesan cheese, shaved|
|½ tsp||Crushed black peppercorns|
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- 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.
- 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.
- Cut top and tail from the capsicum, cut in half then remove seeds and core. Slice into thin even strips.
- Place kale in a serving bowl, arrange spoonfuls of ricotta on top, scatter over capsicum, spiced almonds and parmesan. Sprinkle on black pepper.