For this salad I was inspired by two great eating places in London: Shutterbug, a creperie in Shoreditch, and Cocochan, a pan-Asian restaurant in Marylebone. From Shutterbug I took the idea of a kale and avocado salad, from Cocochan the fruity duck salad and here’s a combination of the two.
10 gr Fresh spinach
20 gr Mixed salad leaves
30 gr Kale
1 duck breast
1 slice watermelon (100 gr)
20 gr roasted cashew nuts
1 small piece of fresh ginger, grated
2 tablespoons soy sauce
½ teaspoon Himalayan salt (or table salt)
1 Thai red chilli
Roast the duck breast in the oven (220 degrees Celsius) for 20 minutes or until the skin is crispy and the meat is cooked through. Place the duck skin side up on a roasting tray and just sprinkle with a pinch of salt, no oil required.
Tear off the kale leaves into small pieces and discard the stalks (you can freeze the stalks and use them in soups). “Massage” the kale with a bit of olive oil, salt and half the juice of a lime. Squeeze and crunch the kale with your hands until it gets darker in colour.
To assemble the salad: chop the watermelon, mango and avocado into small cubes; add the kale, fresh leaves and roasted cashews.
For the salad dressing: slice the chilli and add to a pan with the soy sauce, remaining lime juice and grated ginger. Warm up for two minutes, then drizzle over the salad.
Serves 1-2 people, depending on appetite!