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Kale salad
15 minutes
4 persons
Ingredients
Ingredients- 400 g fresh kale
- ½ tsp. salt
-
1 tbsp. Svansø Virgin olive oil
- 200 g cooked chickpeas
- ½ tsp. cinnamon
- ½ tsp. chili flakes
- ½ tsp. salt
- 50 g Svansø dried apricots
- 3 tbsp. pomegranate seeds
-
40 g Svansø Almond flakes
- Marinade:
-
1 tbsp. Svansø Condimento Bianco
-
1 tbsp. Svansø Virgin olive oil
- 1 tsp. Svansø Cane sugar
- 1 tbsp. juice from the pomegranate seeds
Preparation
Preparation1. Chop the kale or cut it into very fine strips.
2. Sprinkle salt over the kale and knead the kale for a few minutes to soften it a bit.
3. Put the oil in a frying pan and heat it up.
4. Fry cooked, drained chickpeas with cinnamon, chili flakes and salt, 3-4 minutes on high heat.
5. Cut the apricots into thin strips and mix them into the kale along with the roasted chickpeas and pomegranate seeds.
6. Mix a marinade of condimento, olive oil, cane sugar and the juice of the pomegranate seeds.
7. Pour the marinade over the salad and sprinkle with almond flakes.
Product in the recipe
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