Ingredients:

200g curly leaf kale, washed

400g tin chickpeas, drained

300g tin of mandarin segments, drained

a handful of pomegranate seeds

125g feta cheese, crumbled

3 tbsp olive oil

small red onion, finely chopped

3 cloves of garlic, crushed

pinch of pink Himalayan salt

3 tbsp maple syrup

2 tbsp balsamic vinegar

Method:

1. Place the kale into a bowl of hot boiled water and soak for 5 minutes, drain well and set aside.
2. Heat the olive oil in a pan and sauté the onion for 5 mins. Add the salt, garlic, maple syrup and cook for further 2 mins then stir in the balsamic vinegar.
3. Toss the chickpeas, mandarin segments, pomegranate, feta cheese into the kale, add dressing and mix well then serve. Enjoy!