- - about 80g wild rocket
- 80g - raspberries, cut into pieces
- 60ml - Parmesan shavings
- - about 60ml homemade kale crisps, coarsely crumbled (see recipe below)
- 6 - slices smoked Parma or Black Forest ham
- - BALSAMIC VINAIGRETTE
- 5ml - Dijon mustard
- 5ml - honey
- 15ml - balsamic vinegar
- - about 45ml olive oil
- - salt and pepper to taste
1 Make the vinaigrette by whisking all the ingredients together to form a thick emulsion. Set aside.
2 Mix the rocket, berries, cheese and kale crisps carefully until just combined. If you plan to serve the salad immediately, mix in a tablespoon or two of the dressing as well, but if it’s going to stand for a while, rather keep the dressing separate.
3 To assemble the rolls, place a slice of ham on a clean work surface and add a pile of salad in the middle. Roll up so that a little salad shows out on either side. Place the roll on a serving platter and repeat with the remaining ingredients. If the slices of ham are too small, use two per roll. Remember not to make the portions too big for a starter. Serve the salad rolls with the vinaigrette.
Tip If you don’t eat ham, wrap the salad parcels in thin slices of cucumber. Remember to get rid of any excess moisture from the cucumber before you roll it around the salad and don’t add salt or the rolls will be watery.
Substitute the raspberries and Parmesan with figs and feta; or try diced roasted beetroot combined with apple, goat’s cheese and croutons.
I bake the kale at a lower temperature than potato crisps as this prevents burning which will result in a bitter taste. Just be patient and get it right the first time.
Makes a handful
Preparation time: 5 minutes
Cooking time: 20 minutes
Oven temperature: 160°C
• about 5 kale leaves, deveined
• 15–30ml extra-virgin canola or coconut oil
• a sprinkling of sea salt flakes
1 Preheat the oven. Rinse the leaves carefully and dry well; use a salad spinner or pat dry with a tea towel or paper towel. Wet leaves will steam instead of dehydrating in the oven.
2 Cut the leaves with sharp scissors or tear into bite-sized pieces and rub in the oil. It’s important to make sure the oil gets into all the folds. Sprinkle with salt and spread out in a single layer on a baking tray lined with baking paper.
3 Bake the leaves for about 5 minutes, rotate the tray and then bake for another 5 minutes. Remove from the oven and turn the crisps over carefully; bake for a further 5 minutes or for as long as it takes to get all the crisps dehydrated and translucent. Some of the smaller pieces might be ready sooner – use your judgment. All of the crisps should be done within 20 minutes. Store in an airtight container until needed. (An air fryer works like a charm and the end result is less oily.)