The Australian Women’s Weekly Food – June 2019

AWW FOOD•ISSUE FIFTY TWO 39

Kale Favourites

You’ve probablyheard kale is goodforyou, well it canbe tasty too!

Here’s four ways toturn this trendy veg into dinnertime deliciousness.

PHOTOGRAPHYWILLIAM MEPPEM

KALE& WALNUTPESTO
PREP+ COOKTIME 20 MINUTESSERVES 4

Process2 cups(60g)kalewith½cupfresh
flat-leafparsley,1 cup(80g)finelygratedparmesan,
¼cuplemonjuice,2 tablespoonsroastedwalnutsand
1 cupextravirginoliveoiluntilalmostsmooth.Season.
Cook400gwholemealspaghettiorshorttubularpasta
ina saucepanofboilingsaltedwateruntilalmost
tender;drain,reserving¼cupofthecookingliquid.
Returnpastatopan,offtheheat.Addpestoand
reservedcookingliquid;tossgentlyuntil combined.
Servetopped with dried chilli flakes.

tip Ifyouaremakingthisdishforvegetarians,check
labelscarefullyfornon-animalrennetcheeses, which
are now widely available in supermarkets.

REDRICE& KALESALAD

PREP+ COOKTIME 50 MINUTESSERVES 2

Preheatovento200°C/180°Cfan.Cook1 cup

(200g)redriceina mediumsaucepanofboilingwater

for 35 minutes.Add1 cup(240g)frozenpeasand

250gcoarselychoppedgreenbeans;cookfora further

5 minutesoruntilriceandvegetablesaretender;

drain.Rinseundercoldwater;drain.Meanwhile,

toss150gpurplekalewith2 tablespoonsoliveoil

ona baking-paper-linedoventray;season.Roast

for 10 minutesoruntilcrisp.Whisk1½teaspoons

dijonmustard,1 tablespoonwhitewinevinegarand

2½tablespoonsoliveoilina smallbowl;season.

Combinericemixture,halfthekaleanddressing.

Servesaladtoppedwith remaining kale and

100g crumbled fetta.