Name: Kale salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200g kale stalks removed and leaves torn; 1 large shallot finely sliced; 100g cooked beetroot roughly chopped; 30g dried cranberries; 250g carrots grated; 25g mixed nuts roughly chopped; 125g goat's cheese crumbled (optional); 1 lemon juiced; 1 tbsp Dijon mustard; 1 small garlic clove crushed; 1 tbsp maple syrup; 1 tbsp rice vinegar; 3 tbsp olive oil

200g kale
stalks removed and leaves torn
1 large shallot
finely sliced
100g cooked beetroot
roughly chopped
30g dried cranberries
250g carrots
grated
25g mixed nuts
roughly chopped
125g goat's cheese
crumbled (optional)

For the dressing

1 lemon
juiced
1 tbsp Dijon mustard
1 small garlic clove
crushed
1 tbsp maple syrup
1 tbsp rice vinegar
3 tbsp olive oil

Method

step 1
Combine all the dressing ingredients in a large bowl, season well, then add the kale and shallot. Massage the dressing into the kale leaves until they soften and turn dark green, about 2-3 mins.
step 2
Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.