Jill’s pomegranate, kale, feta, seeded salad

Don’t panic I’m no kale fan, but this recipe transforms kale into a delicious leafy green!

100 g of either buckwheat kernels or pearl barley
1 large bunch of curly kale
2 tablespoons extra virgin olive oil
1 carrot, grated
½ red onion, finely chopped
4 medjool dates, chopped
4 red radishes, finely sliced
3 tablespoons mixed seeds, toasted (I use my Seed Mix)
100 g feta cheese
1 pomegranate, seeded

Dressing
3 tablespoons extra virgin oil
2 tablespoons apple cider vinegar
1 garlic clove, crushed
1 teaspoon honey
Salt and pepper
½ teaspoon cumin

Cook the grains until just tender. Rinse well and drain.

Wash the kale and shake dry. Strip the kale leaves from the stem and tear the leaves into small bite-sized pieces. Place in a bowl, add a pinch of salt and the olive oil and massage the leaves until glossy and green (most therapeutic).

Whisk the dressing ingredients together.

In a large bowl, combine the kale, grains, carrot, onion, dates, radishes, seeds and lightly toss through the dressing.
Crumble the feta over the top, scatter with pomegranate seeds.

(Note for fructose free, replace honey with maple syrup and delete the onion, reduce the dates to two and only use ½ garlic clove. Vegans, replace the feta with fried tempeh.)