• 1⁄4 cup extra virgin olive oil
• 1⁄2 bunch Tuscan kale, trimmed
• 4 cloves garlic, minced
• Juice of 1⁄2 lemon
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups baby spinach leaves
• 1⁄2 green capsicum, finely sliced
• 1 Tbsp pepitas (raw, shelled pumpkin seeds, available in the health food aisle of supermarkets), chopped
• 1⁄2 tsp apple cider vinegar
• 1 cup frozen baby peas
• 1⁄4 bunch mint leaves
• 1⁄4 bunch parsley leaves
• 1⁄2 tsp capers
• 1 bunch asparagus, split
• 1 baby cos lettuce heart, trimmed, cut into wedges
• 1 Tbsp aioli
• 1 Tbsp water
• 1⁄4 cup shaved parmesan
Heat 1 Tbsp of the oil in a frying pan over a high heat and fry kale for 1 minute or until just wilted. Add 1⁄2 of the garlic and cook for a further minute. Remove pan from heat, then add lemon juice and season with salt. Set aside.
Put spinach leaves, capsicum and pepitas in a large bowl, tossing to combine. Add cider vinegar and 1 tsp of the remaining
oil and toss again to combine. Season.
Blanch peas in a pan of boiling water for 2 minutes or until just tender, then refresh in cold water. Transfer to a bowl, crush with a fork, then stir in mint, parsley, capers and 1 Tbsp of the oil. Season with salt.
Heat remaining oil in a frying pan over a high heat, then fry asparagus spears and remaining garlic for 3 minutes or until just softened. Season with salt and a generous amount of pepper.
Arrange kale, spinach salad, peas, asparagus and cos in a line on a rectangular serving plate. Mix aioli with water and drizzle over greens. Serve scattered with parmesan.