Kale salad with pomelo, fennel and pomegranate

Total 20 min·VEGAN

Ingredients

250 gr kale
1/2 pomelo
1 pomegranate
1 fennel
3 Tbsp pine nuts
Juice of 1/2 lemon
2 Tbsp olive oil
1 Tsp sea salt

Dressing:

2 Tbsp pomegranate juice
some twigs lemon thyme or regular thyme
pepper
1/2 Tbsp maple syrup
salt

Instructions

1.Peel the pomelo and remove the pulp
2.Cut the pomegranate in half and remove the seeds from 1 half
3.Shave the fennel thinly (with a mandolin or a knife)
4.Roast the pine nuts without oil in a pan
5.Remove the kale from the hard stems, wash and dry it
6.Add to a bowl with 1 Tbsp olive oil, lemon juice and 1 tsp sea salt - add an additional tsp oil on your fingers and massage the kale (like kneading bread) for 4-5 minutes until soft and dark green
7.Add to a bowl with the fennel, pomelo and pomegranate seeds
8.For the dressing: juice the other half of the pomegranate, and add with all the other ingredients to a jar (take only the little leaves of the thyme) - shake well
9.Add the dressing to the salad and sprinkle with the pine nuts

Notes

Tip from my kitchen: take your time massaging the kale – only once the leaves turn dark and glossy will the salad be tender and easy to eat. Toast the pine nuts dry over medium heat and keep an eye on them, as they colour quickly. You can prep the salad ahead, but add the pine nuts just before serving so they stay crunchy.