30 mins
Serves 4
Bring a saucepan of water to the boil and add the hazelnuts, using enough water to fully cover them. Drain, then transfer to a bowl and coat with icing sugar and a pinch of salt. Deep-fry at 180°C until golden, remove from the oil, and set aside to garnish the carrots.
Peel and half the carrots. Place them in a pan with 100 ml olive oil, a pinch of sugar, and a pinch of salt. Gently fry until soft and golden brown.
Thoroughly wash the kale in cold water. Blanch in boiling water for 2 minutes, then rinse under cold running water until cool enough to handle. Squeeze out any excess water and roughly chop along with the chives.
Transfer to a large bowl and add the diced onion, chilli, garlic, zest, olive oil, sherry vinegar, and paprika. Mix well.
Recipe by Field Kitchen Head Chef, Jake Boyce
