KALE SALAD

SERVES 8 AS A SIDE

2 bunches kale, stems removed and leaves shredded ½ cup walnuts, lightly toasted

4 apples, cored and finely sliced

½ cup sultanas

1 cup shaved parmesan

¼ cup sherry vinaigrette (recipe follows)

1 teaspoon flaky sea salt

½ cup pangrattato (recipe follows)

Add everything except the pangrattato to a large bowl and toss to combine. Sprinkle over the pangrattato and serve immediately.

FOR THE PANGRATTATO MAKES 1 CUP

¼ cup extra virgin olive oil

1 garlic clove

1 cup panko breadcrumbs or any dried breadcrumbs Heat the oil in a frying pan over a low heat. Bruise the garlic clove but keep it in one piece, and add to the oil. Move around in the oil until it starts to colour, then discard. Add the breadcrumbs to the pan and toast, stirring constantly, until light golden-brown. Season with salt and pepper. Remove from the heat and allow to cool.

FOR THE SHERRY VINAIGRETTE MAKES 2 CUPS

2 tablespoons brown sugar 1 tablespoon Dijon mustard 2 shallots, finely chopped 2 garlic cloves, finely chopped ½ cup sherry vinegar

½ cup extra virgin olive oil ½ cup pomace oil

Whisk all the ingredients together in a large bowl and season with salt and pepper. Pass through a sieve to remove the garlic and shallots. Stored in the fridge, this will keep for up to 2 weeks.