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 |
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Directions
- 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.
