Kale, sugar snaps, radishes, pistachios and Cecina salad

This is a very filling salad with plenty to chew on. It is refreshing and the slight smokiness of the Cecina works wonder with the crunchy greens and the soft cheese.

INGREDIENTS

• 1 handful of kale, sliced

• 1 handful of green beans

• 100g cooked chickpeas

• 3 sprigs basil

• 2 tbsp pistachios, peeled

• 50g smoked Spanish Cecina beef, finely diced

• 50g fresh requeson cheese (ricotta will do)

• 100ml extra virgin olive oil

• 1 lemon, zest and juice

• Sprinkle chili flake

• Salt

1. In the smallest saucepan you have over the lowest heat you have  drizzle with half the olive oil and add the pistachios and the Cecina. Let it come to a point when you see it is starting to fry very gently and turn of the heat. Set it aside.

2. Place a small saucepan full of water over high heat and bring to the boil. Add the green beans and cook for 3 to 5 minutes depending on the thickness and plunge in cold water. Drain and pat dry.

3. Cream the fresh cheese in a food processor for about 15 seconds with a couple of tbsp of water, a drizzle of oil and a squeeze of lemon.

4. Place the kale, green beans, chickpeas in a bowl and toss them with the lemon juice, the pistachios and Cecina dressing and a pinch of salt.

5. Smear a bed of the fresh requeson cheese on a plate. Pile the salad in the middle, drizzle extra virgin olive oil and sprinkle with the chili flake and the lemon zest