Kale salad with pomelo, fennel and pomegranate - and a give away

• 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
• pepper

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