Winter greens with spiced macadamia nuts, feta and tangy caesar dressing
Kale is an underestimated veggie in my book! I love it and it’s so good for you too, full of iron and vitamin C. This simple salad is delicious scattered with spiced macadamia nuts, crumbly feta and drizzled with a tangy caesar dressing.
For the spiced macadamia nuts:
30g grapeseed oil
Juice of 1 lime
5g caster sugar
30g maple syrup or clear honey
5g garam masala
5g hot chilli powder
A good pinch of sea salt flakes
200g macadamia nuts
1 tsp chopped fresh rosemary
For the dressing (this can be made 2 days before and stored in a jar in the fridge):
30g freshly squeezed lemon juice
15g rice wine vinegar
24 capers, roughly chopped, (rinse if they are salted)
4 large anchovy fillets, roughly chopped
1 tsp worcestershire sauce
2 tsp Dijon mustard
80ml olive oil, maybe more if the dressing is too thick
For the salad:
1 big bag of fresh spinach
2 large bunches of kale, washed, trimmed, and blanched for 3 mins in boiling salted water then drained and set aside
100g feta or goat’s cheese
2 ripe avocados, peeled and stone removed, cut into thick chunks
20 fresh basil leaves
To make the nuts, preheat the oven to 180C. Heat the oil up in a non-stick pan with the lime juice, sugar and maple syrup, stirring all the time. Add all the spices then the nuts, season and coat well. Transfer the pan to the oven and cook for a further 7 mins, giving them a mix every 2 mins. Remove from the oven and tip out onto a tray to cool. Store in an airtight jar once cooled.
Blitz all the dressing ingredients together until smooth and chill until needed. Wash the spinach and wilt it in a dry, non-stick pan. Drain off the liquid by pushing down with a spoon and tipping the water away. Put in the fridge to cool.
Take the kale and spinach out of the fridge and roughly spread over a large oval platter or other suitable serving dish.
Chop up the nuts, crumble the feta or goat’s cheese and casually place both over the spinach and kale. Add the avocado and drizzle over the dressing. Tear some fresh basil leaves over and serve.
Recipe: Katherine Frelon