Puffed Rice, Apple & Celery Salad, Crispy Kale and Curry Oil

Preparation

Puffed Rice

Cook rice to pack instructions

Drain and spread out on a large tray and allow to steam dry

Place tray in a preheated oven at 150°C

Bake for 2 hours turning constantly to dry rice out evenly

Heat oil to 180°C

Fry the rice a handful at a time until light golden and puffy

Drain on kitchen paper

Apple and Celery Salad

Cut the apple and celery into matchsticks

Sprinkle with lemon juice to avoid browning

Add any celery leaves that may be on your bunch of celery

Crispy Kale

Place kale in a bowl with the oil and massage until fully coated and season

Bake in the oven at 170°C until crisp

Curry Oil

Fry the apple, garlic and onion in 2 tbsp of the oil

Add the curry powder and cook for a minute

Add the tomato paste and lemon zest and cook for a further minute

Add the rest of the oil and heat for 2-3 minutes

Allow to cool and strain just before use

To Serve

Top the Spicy Parsnip Soup with the fresh Apple & Celery Salad and sprinkle on the Puffed Rice and Crispy Kale. Finish with a drizzle of the golden Curry Oil