The Australian Women’s Weekly Food – June 2019

Good for you

GREENS

SMASHED POTATOESANDKALE
PREP+ COOKTIME 30 MINUTESSERVES 4

Place400gbabypotatoes(halveanyif large)and
½teaspoongroundturmericina mediumsaucepan
withenoughcoldwatertocover;bringtotheboil.
Cookfor 15 minutesoruntiltender.Drain.Heat
2 tablespoonsoliveoiland60gbutterinsamepan;
cook1 crushedclovegarlicand400gtornkaleleaves
for5 minutesoruntilkaleiswilted.Returnpotatoes
topan,usingthebackofa spoon,lightlysmasheach
potato.Add2 tablespoonseach dukkah and mint
leaves; toss to combine.

RAWKALE& BROCCOLI SALAD

PREPTIME 20 MINUTESSERVES 2

Coarselychop2 cupsfirmlypackedpurplekaleleaves.

Discardlargethickstemfrom350gwholebroccoli;cut

intomedium-sizedflorets.Quarterandcore1 medium

(230g)pear.Usinga mandolineorV-slicer,cutbroccoli

floretsandpearquartersintothinslices.Arrangekale,

broccoliandpearona servingplatter.Combine

2 teaspoonstamarindpuree,2 tablespoonstamari,

1 tablespoonlimejuice,2 teaspoonssesameoiland

2 tablespoons sesame seeds in a jug; drizzle over salad.