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
- Place the kale into a bowl of hot boiled water and soak for 5 minutes, drain well and set aside.
- 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.
- Toss the chickpeas, mandarin segments, pomegranate, feta cheese into the kale, add dressing and mix well then serve. Enjoy!