‘Massaging’ and marinating kale in lemon juice, extra-virgin olive oil and a pinch of salt helps soften it, making it much more edible when it’s raw – it ends up having a really light, fresh flavour (and takes away the bitterness).
The pomegranate seeds give a lovely burst of sweet flavour. If you don’t have a pomegranate, cut some grapes in half and toss through the salad instead. This salad is delicious served with any Middle Eastern style dishes, or chicken or lamb. Of course you can add lots of other ingredients to it to make it into a more substantial salad meal – some slices of avocado and a sprinkling of nuts would be great.
- curly kale 150g
- good quality extra-virgin olive oil 2 tablespoons
- lemon juice of 1
- flaky sea salt good pinch
- tomatoes 2-3, deseeded, diced
- pomegranate seeds of 1/2
1. Strip kale leaves away from the tough stems. Wash kale leaves and shake dry. Use a sharp knife to finely slice kale leaves. Place in a large bowl.
2. Add extra-virgin olive oil, lemon juice and salt. Use your finger tips to gently ‘massage’ the oil and lemon juice into the kale – this helps the kale soften. Leave to marinate for about 10 minutes.
3. Meanwhile, de-seed and dice the tomatoes, and remove seeds from the pomegranate.
4. Toss tomato and pomegranate seeds with the kale and season to taste with more salt if needed. And it’s ready to serve!