Hungry Gap Salad
By Sharpham Park
Published on 21 April 2022
A warming Spring
salad of kale, purple sprouting broccoli, spelt and anchovies. Recipe by Kathy
Slack of Gluts and Gluttony.Time and servings
40 minsTotal time
2Servings
25 minsPrep time
15 minsCooking time
Ingredients
- 150 g of kale
- 150 g of sharpham park spelt grain
- 1 drizzle of sunflower oil
- 1 pinch of salt
- 1 pinch of pepper
- 0.5 tsp of chilli flakes
- 1 sprinkle of garlic granules
- 175 g of purple sprouting broccoli
- 1 shallot
- 1 splash of sherry vinegar
- 10 anchovy fillets
- 1 dash of extra virgin olive oil
Method
Step 1
Rinse the spelt then cover with cold water and boil for 20 minutes until just soft. Drain, rinse again then set aside until needed.Step 2
Pre-heat the oven to 170ºC.Step 3
Remove the stalks from the kale and tear it into pieces roughly an inch square. Pop the leaves in a bowl with a slug of sunflower oil, salt and pepper, chilli flakes and a few garlic granules. Massage the oil and seasoning into each piece of kale making sure everything is nicely coated but not swimming in oil. Lay the kale out across two baking trays so the leaves are well spread out then bake in the oven for 15 minutes, turning half way. Remove when crispy but not brown and set aside until needed.Step 4
Get a griddle pan nice and hot, drizzle a little sunflower oil over the PSB spears then griddle them until just soft and nicely toasted. You will need to do this in 2-3 batches.Step 5
Finely slice the shallot and put it in a large bowl together with a splash of sherry vinegar, 4 of the anchovy fillets which you have finely chopped and a slug of extra virgin olive oil. Muddle it all together and leave for a few minutes so the shallot can soften.Step 6
To assemble the salad, toss the spelt in the shallot mixture then add the PSB and the remaining whole anchovy fillets. Adjust the seasoning, pile onto a plate adding a handful of crispy kale as you go.