Spicy Kale, Red Grapefruit and Crispy Rice Salad | FOOD MATTERS®

Ingredients

• 600 g (4 cups) cold cooked brown rice (from 225 g/1 1⁄2 cups uncooked rice)
• Olive oil or coconut oil for frying
• 1 bunch of kale (or cavolo nero), stems removed and leaves torn
• 2–3 tablespoons extra-virgin olive oil
• 2 ruby red grapefruit
• A handful of basil leaves, torn
• 45 g (3⁄4 cup) shredded coconut, toasted
• 1⁄2 cup peanuts, toasted and finely chopped
• 1⁄3 cup crispy fried shallots
• Sea salt and black
• Lime wedges, to serve
• 3 tablespoons grapefruit juice (collected from segmenting the grapefruit)
• Juice of 1⁄2 lime, plus extra if necessary
• 2 teaspoons sesame oil
• About 2 tablespoons maple syrup or coconut sugar
• 1 garlic clove, grated
• 1 tablespoon tamari
• 1⁄2–1 long red chili, finely chopped, or 1 teaspoon dried chili flakes
• Sea salt and black pepper