Kale & Pomegranate Salad with Tahini Dressing

Kale & Pomegranate Salad with Tahini Dressing

I love a good kale salad but they get a bit of a bad rep. I often find them too dry or aggressively raw. This one has tender leaves whilst maintaining a good crunch and pop of flavour. The key is to massage the kale a little first to soften the leaves. Toss it in a creamy tahini dressing with some zippy pomegranate seeds and crunchy toasted sunflower seeds. I love this with some simple boiled eegs or leftover roast chicken.

INGREDIENTS

| Serves 4 |

• 2 bags of kale

• Juice of ½  lemon

• 2 tbsp olive oil

• Pinch of salt

• 50g sunflower seeds

• Seeds of 1 pomegranate

Dressing

• 2 tbsp olive oil

• 2 tbsp Tahini (I like @belazu_co)

• 1 tbsp apple cider vinegar

• Juice of ½ lemon

• 1 heaped tsp Honey

METHOD

• Begin by toasting the sunflower seeds in a dry frying pan over a medium heat until they are golden brown and begin to smell nutty.  Transfer to a plate to cool.

• Tear the kale leaf from the stems and place in a large bowl, squeeze over the lemon juice, olive oil and salt. Massage the oil and juice into the leaves until the kale softens (about 2-3 mins)

• Remove the seeds from the pomegranate. I find the best way to do this is to fill a medium sized bowl with water, quarter the pomegranate and plunge each one under the water using your hands to dislodge the seeds. The pith will rise to the top and the juicy seeds will sink to the bottom. Scoop away the pith and drain the seeds  

• Combine the dressing ingredients together (adding a splash of water if it feels too stuff). It should be relatively thick, smooth and glossy. Pour over the kale, add the sunflower and toss. Then toss through the pomegranate seed and serve.

For more simple salads try this spinach salad with zingy coriander dressing or this blood orange and radicchio salad.