Oca and kale salad recipe image

Print Oca and kale salad

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 & washed
  • Olive oil
  • Lemon juice
  • 100g oca, washed well
  • Small handful hazelnuts, toasted, skinned hazelnuts & roughly chopped
  • Small bunch fresh parsley, roughly chopped
  • Salt & pepper

Method

  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.
  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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