COOK’S TIP:
“I love to eat this with a dollop of Woolies‘ guacamole and if I’m in a hurry I substitute the peppers and potatoes with a toasted wrap and fresh tomatoes.” – Hannah Lewry
Start Fresh
SERVES 4 1 tablespoon extra virgin olive oil1 leek, sliced2 tablespoons lemon thyme leaves sea salt and cracked black pepper300 g arborio rice4½ cups vegetable or chicken stock100 g baby spinach leaves120 g shredded kale leaves (stems removed)2 tea
