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Salad Ingredients

1 tbs olive oil
1 tbs maple syrup
1/3 cup pepitas
¼ tsp ground cinnamon
85g thinly sliced prosciutto
200g Tuscan kale
2 apples, thinly sliced
¼ cup red currants
½ cup crumbled feta cheese

Vinaigrette Ingredients

¼ cup red-wine vinegar
1 tbs Dijon mustard
1 tsp sugar
Salt & pepper
½ cup olive oil


  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. On the prepared tray, toss together the pepita, oil, maple syrup, cinnamon and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
  3. Meanwhile, in a large bowl, combine kale, apples and currants.
  4. To make the vinaigrette, in a bowl whisk together red-wine vinegar, mustard and oil until combined. Season with salt and pepper.
  5. Arrange the salad onto a platter and pour the vinaigrette over. Top with toasted pepitas, prosciutto and feta.