KALE, LENTIL, DRIED CRANBERRY & FETA SALAD

If you’re one of those people that says they don’t like kale, I urge you to give this recipe a go and let me know your thoughts!! It’s so delicious!!!

Serves 4 (6 as a side)

Ingredients:

• 4 cups kale, very finely shredded

• 1 tablespoon extra virgin olive oil

• 1 cup French style lentils

• 1 bunch broccolini, ends trimmed

• 1/2 cup @oceansprayanz craisins

• 5 spring onion, finely sliced

• 400g canned chickpeas, drained & rinsed

• 2/3 cup slivered almonds, roasted

• 120g Danish feta, crumbled

  Dressing:

• 1/3 cup extra virgin olive oil

• 2 tablespoons white wine vinegar

• 1 teaspoon dijon mustard

• 1 lemon, juice squeezed

• Sea salt & cracked black pepper

Method:

1. Preheat the oven to 160 degrees. Spread the almonds on a baking tray and roast for 10-15 minutes or until starting to brown. You can also do these in the frypan.

2. Bring a medium saucepan of water to the boil and blanch the broccolini for 2-3 minutes. Remove (and keep the water), run broccolini under cold water. Roughly chop.

3. To the same saucepan of boiling water, add the lentils and cook for approx. 12-15 mins (check packet). Drain, run through cold water and set aside.

4. For the dressing: Mix together all ingredients. Season well and adjust to taste.

5. For the salad: Add the shredded kale and the extra virgin olive oil. Use your hands to massage the olive oil into the kale for a few minutes. Add the cooked lentils, chopped broccolini, dried cranberries, spring onion, chickpeas, feta and almonds. Season well with sea salt and pepper. Drizzle over the dressing and toss everything together.