Kale Tomato and Olive Salad
Serves 4 as a side
1 bunch of green or red kale, leaves washed, dried
1/2 tsp sea salt flakes
¼ tsp freshly ground black pepper
1 lemon, rind finely grated, juiced
250g cherry tomatoes
1 cup mixed olives
Extra virgin olive oil
125g fresh ricotta
1 cup basil leaves
- Remove the centre core from kale leaves. Chop the leaves and put into a large bowl. Add the salt, pepper, lemon rind and juice. Use your fingertips to rub salt, pepper and lemon all over the leaves. Cover and set aside 10 minutes.
- Preheat oven 220°C fan forced. Put tomatoes and olives onto an oven tray. Drizzle with oil and season. Roast 5-8 minutes until tomatoes just start to soften. Add to the kale. Toss to combine.
- Break the ricotta into pieces, add to the kale with basil. Drizzle with olive oil. Season, toss gently. Serve.