Ø 50 gm deep-fried split almonds, to garnish
Ø Oil, for deep - frying
Ø 750 gms spring greens
Ø 1 tsp salt
Ø 1 ½ tsp castor sugar
Wash and dry the spring greens and shred them with a sharp knife to give the thinnest possible shavings. Spread them out on kitchen paper or put them into a colander until dried thoroughly.
Heat the oil in a wok, but before it gets too hot, turn off the flame for 30 seconds. Add the spring greens in several batches and turn the flame up to moderately high. Stir and when the shreds start to float to the surface, scoop them out gently with a slotted spoon and drain on kitchen paper, removing as much of the oil as possible.
Sprinkle the salt and castor sugar evenly on top; then mix gently. Serve cold, garnished with almonds. Serve 4.
