Kale Salad

• ½ bunch kale, roughly chopped
• 200g red cabbage, sliced
• 200g chickpeas, cooked or tinned (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

1. 1Toast the nuts and dried fruit in coconut oil in a hot pan for 5 minutes.
2. 2In a large bowl, combine the kale, cabbage and chickpeas.
3. 3Add the toasted nuts, dried fruit and remaining salad ingredients.
4. 4Mix the dressing, pour over the salad and serve.