It’s spring here, so I’ve been enjoying my life here in Sydney by refinishing furniture (as pictured here),
replanting seeds, and getting up to my usual shenanigans in the kitchen. This curried salad is from one of my CSA box experiments, and uses up some of the first signs of summer’s impending heat in the form of a roasted red pepper and some beautiful curly kale. I can’t wait until I have enough of my own produce to try a version of this from our balcony garden.
Curried raw kale, roasted red pepper, and spelt salad
I did not measure quantities for this, nor should you need to. Make as much as you feel like making, and play with the proportions to suit your taste and available produce. This is fresh tasting and delicious, and is a nice introduction to using raw kale in anything.
- Curly kale, thinly sliced. You’re going to throw this in raw, so make sure you really thinly slice and de-stalk the leaves. I probably used 4 large handfuls to the quantity of spelt below, but use whatever you like.
- Red bell pepper (or capsicum). I roasted this until the skin was black and the inside was soft on my gas stove top, but you can also roast over a hot barbecue or under the broiler/grill in the oven.
- Finely chopped almonds
- Cooked spelt (soak overnight, 1 c. spelt:2 c. water, cook with same proportions of spelt to liquid until soft–maybe 30 minutes?), cooled.
- Raisins, if you feel like it. Soak in a bit of warm water and drain before adding.
- Juice from an orange (I used half of one for ~4 c. of salad)
- Curry powder (choose a sweet one with a hit of cinnamon)
- 1 part Balsamic vinegar: 3 parts olive oil
- salt and pepper, to taste
Mix the dressing together and pour over the tossed salad ingredients. Toss again. Eat.