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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.