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- After talking the stalks off and finely slicing the kale, place in a bowl with the olive oil, lemon juice and zest, crushed garlic, spices and seasoning. Massage and rub the fragranced dressing into the kale leaves. You only really need to do this step if planning on serving the salad straight away. If planning to serve later you’ll find the acid wilts the leaves a little and takes away any bitterness left.
- Half the tomatoes, add the pine nuts and crumble in the dried chillies and mix!
- Top with feta if required.
- Serve with some marinaded fish or tofu