Oca and kale salad

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Salads

Oca and kale salad

Name: Oca and kale salad
Prep time: 20 min
Total time: 20 min
Yield: 2

Side Serves 2 20 min

When left in its natural state, oca is at its most zesty in flavour. In this salad the knobbly, pink-tinged tubers are thinly sliced to reveal candy coloured rings. Raw curly kale leaves, 'massaged' to break down and soften the fibres, are a good alternative for a winter salad. You could use peppery winter salad leaves instead, if you prefer. Wash your oca well, letting them sit in a bowl of water then giving them a gentle scrub with a veg brush or wipe with a cloth; the soil we grow it in is quite sandy and gritty. There's no need to peel them.

Ingredients

75g curly kale, leaves stripped from their stalks and washed
olive oil
lemon juice
100g oca, washed well
small handful hazelnuts, toasted, skinned hazelnuts and roughly chopped
small bunch fresh parsley, roughly chopped
salt and pepper

Method

Prep time: 20 min

Step 1
In a large bowl, mix the kale with 2 tablespoons of olive oil, a pinch of salt and a little squeeze of lemon juice. Massage the leaves for a few minutes until they just soften slightly.
Step 2
Finely slice the oca into very thin rings. Mix with the kale, nuts, parsley and add a little more olive oil, lemon juice and seasoning to taste (the oca is quite citrusy on its own, so you may prefer just a little more olive oil or salt).

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