Ingredients

Method

• 1 bunch kale
• 1 T olive oil
• 2 Woolworths fior di latte
For the pesto:
• 1 bunch kale leaves, blanched and drained well
• ¼ cup olive oil
• 2 T lemon juice
• 70 g pumpkin seeds, toasted
• 100 g pecorino, grated
• 1 t fish sauce

Method

Ingredients

1. Cut the kale off the stems and toss the stems in the olive oil. Set aside the leaves for the pesto.

2. Heat a large pan or griddle pan. Cook the stems on both sides until charred.

3. To make the pesto, place all the ingredients into a blender and blend until slightly chunky. To serve, pile the stems onto a platter, tear over the fior di latte and dress with the pesto.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly