From The Garden

by Sarah Barnes

I am not the best gardener in the world, I will leave that up to Star. I grow things that co-operate with me and kale is one of the most agreeable plants in my garden. Big and bountiful kale adorns my garden with frilly fans of green and purple. It is a hearty and versatile plant that can be used in salads, curries and pesto, you can even make a guilt free chip with it. Kale is also fabulous, guiltily drenched in butter or gussied up with cheese.  Thank you, humble and agreeable kale for being so delicious, nutritious and amazing!

Kale and Herb salad with Chili Lime Vinaigrette and Crushed Peanuts

Ingredients

  • 1 big bunch of your favourite type of kale
  • 1 juicy lime
  • 1/3 c Fish Sauce
  • 1-2 Birds Eye chili
  • 2 garlic cloves
  • 1 Tbsp brown sugar
  • 1/3 cup avocado oil
  • 1 bunch cilantro
  • 1 bunch Thai or sweet basil
  • 1 bunch mint
  • 1 bunch scallions
  • ½ cup crushed peanuts

Method

  • Make dressing for salad in a medium sized mason jar. If you have a pestle and mortar smash garlic and chilis together into a rough paste. A fine dice will suffice if you do not own a pestle and mortar add spicy garlic to jar then add fish sauce, lime juice, sugar and oil and shake until well mixed
  • Tear kale into bite sized pieces and place in a large bowl for serving
  • Massage dressing into kale
  • Coarsely chop herbs, finely slice scallions and add to salad
  • Garnish with peanuts
  • Add zest of a lime for extra pizazz
  • Serve with grilled rib eye if you are feeling extravagant