Lara’s Kale with pinenuts, lemon, pecorino and capers

A simple but stunning seasonal recipe for you. All ingredients can be found at the market.

Strip kale leaves off stalk and slice finely.
Lightly toast the pinenuts in a dry pan, then set aside.
Add olive oil to pan and saute the kale.
Stir through some lemon zest, grated Cambray pecorino and pepper to taste.
To serve sprinkle pinenuts and Burnside capers on top.

Burnside capers available at the Margaret River Farmers Market late September, until then capers can be found in most delicatessens .