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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.