- baby leaves of fresh kale
- wild peach
- handful of roasted pistachios
- for the dressing:
- olive oil
- chili flakes
- teaspoon of honey
- fresh lime juice of half a lime
Preparation is easy as it gets, place the baby leaves in a dish, pour the dressing over it. Make sure all the leaves are “rubbed” in with the dressing, so the leaves will soften a little.
Meanwhile roast the pistachios in a dry frying pan until they get a slightly brown colour.
Grease the frying pan with some olive oil on paper towel. Cut the peach in particles and fry the flesh on both sides (so not the skin side) until they start turning brown.
Place them on the leaves and enjoy your salad!
serves one person