Kale salad

  • 15 minutes
  • 4 persons
Rated 4 out of 5



1. 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.


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