- Wash kale, tear off of the stalks and place in a serving bowl. Whisk together the ingredients for the dressing. Pour ¾ of the dressing over the kale and massage in.
- Slice mushrooms and remove stalks if tough. Core and slice apples and sprinkle onto kale with mushrooms.
- Toss the salad and sprinkle over the sprouted lentils. Spoon the rest of the dressing over the salad and drizzle with olive oil.
- Season with salt and pepper and finish with the dill and a final squeeze of lemon juice.
Duration It takes 15 mins to prepare and 0 mins to cook.
Ingredients (Organic) For a serving of 2 people.
For the dressing:
¼ clove of garlic, grated
3 table spoons of olive oil
Zest of 1/2 lemon
Juice of 1/2 a lemon
1 table spoon of cider vinegar
Salt and pepper, freshly ground
2 tea spoons of tahini
2 tea spoons of unrefined caster or granulated sugar
For the salad:
200g kale
150g Shiitake mushrooms
2 medium apples
2 handfuls of sprouted lentils
Garnish:
1 handful of dill, chopped
