Laurence Llewelyn Bowen Kale Salad
Serves 4-6
Prep time 5 mins
Ingredients
4 handfuls kale, spines removed and torn into pieces
A pinch of sea salt
Juice of a 1/2 lemon
2 tbsp extra virgin olive oil
3 tbsp pomegranate seeds
2 tbsp flaked almonds, toasted
50g Parmesan, grated
- Place the kale, salt, lemon juice and oil in a large bowl. Massage the leaves with the dressing, using your hands to scrunch them together, until they soften and turn dark green.
- Add the remaining ingredients, toss to combine and transfer to a salad bowl to serve.