Kale Salad Recipe

• ½ bunch kale leaves, roughly chopped

• 200g red cabbage, sliced

• 200g chickpeas, soaked and cooked or tinned chickpeas, rinsed and drained

• 50g red capsicum, diced

• 50g currants

• 50g sunflower seed kernels

• 50g pumpkin seed kernels

• 50g slivered almonds

• 50g Iranian figs

• 50g flat-leaf parsley, chopped

• ½ tsp coconut oil

Dressing:

• ½ tsp Yalla Yalla

• ½ tsp pomegranate molasses

• ½ tsp grape balsamic vinegar

• ½ tsp Beetroot Finishing Vinegar

• ½ tsp seeded mustard

• ¼ tsp Maras chilli

• ¼ tsp freshly-ground black pepper

• ¼ tsp sea salt

• ½ tsp lemon-pressed olive oil

• ½ tbs fresh lemon juice

• In a hot pan, toast the nuts and dried fruit for 5 minutes in coconut oil.

• In a large bowl, combine the kale, cabbage and chickpeas.

• Add the toasted nuts, dried fruit and other salad ingredients.

• Combine the dressing ingredients, mix well, pour over the salad and serve.