We're excited to show you how you can add a little flavour and joy with our exquisite range of Extra Virgin Olive Oils & infusions.

To help you elevate your cooking we’ve partnered with Mcfuzzlebutt’s Manchen to showcase tasty recipe ideas that are perfect for entertaining guests.

This Ginger & Moroccan Spiced Carrot and Kale Salad is a light and tasty meal that's perfect for summer entertaining.

Ginger & Moroccan Spiced Carrot & Kale Salad

Ginger & Moroccan Spiced Carrot & Kale Salad

Sustainability is at the heart of all we do on our Olive Estate, and this recipe truly reflects that. Use our Chilli Infused EVOO to breathe new life into vegetables at the end of their lifespan.

  1. Heat a frypan over a medium heat
  2. Add 1/4 cup of slivered almonds and toasted until slightly golden
  3. Remove from the pan and set aside
  4. Heat a saucepan over medium heat
  5. Add 1/2 cup cauliflower florets, 1-2 sliced garlic cloves, 50g of butter and 200mL milk
  6. Cook the cauliflower until tender (a sharp knife slides in and out easily)
  7. Set aside and allow to cool
  8. Once cool, place the cauliflower & milk saucepan into a blender along with the toasted almonds (or use a stick blender in the pan)
  9. Blitz to a smooth consistency and season to taste
  10. Add back to the saucepan and heat over a low simmer whilst chopping up 3 carrots and a bunch of kale
  11. Heat a frypan over low - medium heat
  12. Add 1 tablespoon of lamb dripping and 1/2 finely sliced brown onion to the pan
  13. Stir regularly until caramelised and golden brown, then remove from the pan
  14. Increase the heat to medium – high heat for the same frypan
  15. Add the remaining tablespoon of lamb dripping
  16. Add the carrots and fry until slightly browned
  17. Reduce the heat to low - medium heat
  18. Add the 1/2 tablespoon of Ginger and 1.5 tablespoon of Moroccan Spice powders
  19. Stir through to coat and add a small quantity of water to just cover the base of the pan
  20. Reduce the heat to a low simmer and place the lid on the pan for approx. 10 mins
  21. Remove the lid, add the kale and onion
  22. Stir through until the kale has become tender
  23. Serve the Cauliflower Puree in a warmed bowl
  24. Gently spoon the Moroccan carrot & kale mix on top of the puree
  25. Drizzle with Pendleton Chilli EVOO
  26. If you don’t have lamb dripping available, use Pendleton Garlic EVOO

Inspired to try out this delicious recipe? Our delightful EVOO range is waiting for you. Explore the full range of EVOOs here and get cooking!

January 22, 2024 — Zachary Exner
Tags: Recipes