How To Make Lemon And Mint Kale Salad

This recipe has built itself a bit of a reputation after we served it as a side at our Bondi Harvest pop-up nights. We promised a few of you we’d share the recipe, so here it is!

It tastes great with most things but it’s particualrly epic when served with a fresh piece of fish. Yeew!

Ingredients

50g butter
1 leek, halved, washed, finely sliced
1 clove of garlic, crushed
1 chilli, finely chopped
1 bunch of kale, halved
juice of 1 large lemon
1 bunch of mint
salt and pepper, to taste

Instructions

First, make your herb butter. With butter at room temp combine with chopped fennel, rosemary, parsley and chives then set aside
Next make your stock. Shell and clean the prawns making short to reserve the shells
Next lightly toast the shells with parsley and rosemary
In a pot with olive oil, fry off the prawn shells and herbs. Next add water and bring to a rolling simmer. Reduce for 20mins then strain. Now it’s ready to use as stock
Now to cook the rice. Lightly toast your rice in a hot pan. Next ladle the stock over the rices slowly. Make sure you keep moving the rice. Be careful to wait until the rice absorbs the stock before adding the next ladle
As rice gets close to being cooked, stir through the herb butter
Now you’re ready to plate

Notes

Equipment:

25cm pan with lid
Chopping board
Camp suitcase stove

*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.