This gorgeous bright green salad is a combination of tender broccoli with a lovely chewy texture from the quickly sautéed kale and spelt, plus dollops of creamy ricotta. You can also use feta or mozzarella.
Serves: 6–8
INGREDIENTS
1 head broccoli
olive oil, for sautéing
1 large bunch kale
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
¾ cup spelt, cooked
200 grams firm ricotta
mint, to garnish
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Cut the broccoli into large bite-sized pieces and place on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast for about 15 minutes or until just cooked but still with a little bite, turning once. Set aside to cool.
Strip the kale leaves off the stem and rip into large pieces.
Heat a little oil in a sauté pan and when hot, cook the kale in batches for about 1–2 minutes, turning constantly until it's just starting to soften and is bright green. Season with salt. Add a little more oil to the pan with each batch. Cool.
To assemble: Whisk the oil, lemon juice and garlic together in a large bowl and season well. Add the spelt, broccoli and kale and toss everything together. Transfer to a serving platter and top with spoonfuls of ricotta and garnish with plenty of mint.
Cook's note: Put the spelt in a medium saucepan and cover well with cold water. Bring to the boil and cook for about 40 minutes or until cooked but still with a nice chewy bite. Drain and rinse in cold water, then drain well again.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!