Tasmanian olive leaf tea jelly tricolore salad

Tasmanian olive leaf tea jelly tricolore salad

Here’s another inspiring recipe creation from Petra at “Food Eat Love” using my olive leaf tea as a jelly for a base in this very pretty salad. I think the jelly will add a really interesting texture to the dish, as well as the flavour. And it’s reminded me not to forget edible flowers when I’m planning my new veggie patch this spring 😊 Read her original post here.

 

Tasmanian olive leaf tea with confit baby fennel

Tasmanian olive leaf tea with confit baby fennel

I like to think I’m a pretty good cook, but some people take cooking to a whole new level! And Petra’s photos put my attempts at food photography to shame… Have a read of this mouthwatering post on her “Food Eat Love” blog to see a genius idea to incorporate my very own olive leaf tea into an amazing dish.

And it’s well worth taking the time to check out some of her other posts too, they’re packed full of inspiring ideas.

 

Massaged Kale Salad

Massaged Kale Salad

It’s said that eating raw kale can make you feel as if your mouth is being assaulted by a giant tree. Avoid this by massaging the kale leaves, softening both the texture and the flavour of this sturdy vegetable, while retaining the nutrients. Even non-salad lovers / men tend to come back for seconds, after a suspicious first mouthful!

This is a basic recipe, but very versatile, so try changing it up with some of the variations at the end. It’s great as a side dish for BBQd and grilled meats. And because kale can hold its own, it doesn’t wilt in warm weather like lettuce can, and it keeps well in the fridge for a couple of days.

For 4 people you will need: about 6 kale leaves, fresh Australian Extra Virgin Olive Oil (EVOO), sea salt, a mango, 100gm (Tasmanian) feta cheese, ground black pepper.

METHOD

  • Wash the kale well.
  • Remove the central ribs and roughly slice the leaves.
  • Place the sliced leaves in a large bowl with 3 tbsp EVOO and a pinch of sea salt.
  • Massage the kale with your fingers for about 3 minutes, until it “wilts”, becoming softer and bright green in colour.
  • Add the chopped flesh of the mango and the feta cheese.
  • Mix to combine with another 3 tbsp of EVOO, and salt and pepper to taste, then rest for at least 30 minutes in the fridge to allow the flavours to mingle.

And finally, if your bunch of kale has gone a bit wilty, treat it like a bunch of flowers. Chop a bit off the bottom of the stems and stand in some water. I keep mine standing in a glass of water in the fridge and it’ll last for a week 🙂 FFx