‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’
You will need:
1/2 cup pecan nuts
1/2 small red onion
75g curly kale
1 small pomegranate
150g crumbled feta cheese
2 tablespoons fresh parsley
some sprouting wheat grass
Crumble pr chop the feta cheese, peel the pomegranate and keep aside.
Chop the parsley. Remove the middle stems from the kale and tear up the leaves into bite size pieces.
Peel and slice the purple onion and soak in cold water to remove some of the tangy sharpness.
Assemble the salad by placing the kale leaves, parsley, purple onion into a bowl. Top with sprouting wheat grass, crumbled feta and pecans.
For the dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Mix all the ingredients for the dressing together. Then add to the salad and serve. Antida says that the taste improves if covered and left in the fridge for a day before serving.
Fresh vegetables and sprouting wheat grass from Big Fresh Mosta
Filippo Berio Olive Oil by Rimus Group
Feta Cheese by Fior di Vita at Quality Foods Marketing
Pecan Nuts by Lamb Brand
Photos: Gino Galea