‘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.