Kale, pomegranate and pear salad
2 large handfuls of kale, cut into small pieces and thick stem removed
1/2 cup pomegranate seeds
1/2 pear, diced
1 cup cooked puy or green lentils (or you can also use other beans)
1 cup French beans, lightly steamed
1/2 avocado, diced
40 grams feta cheese, crumbled
1 sun-dried tomato, chopped finely
Dressing:
1 tsp extra virgin olive oil
Juice from 1/2 lemon
1/2 tsp chopped garlic
Sea salt and black pepper to taste
In a jar combine all the dressing ingredients until well mixed.
Place the kale in a large bowl and massage the dressing into it (for about 30-60 seconds) to soften the leaves and it will also absorb the dressing. Then add in all the remaining salad ingredients and mix. Serves 2