Jill’s pomegranate, kale, feta and seed salad!

Ingredients

100 g of either buckwheat kernels

or pearl barley

1 large bunch of curly kale

2 tbsp extra virgin olive oil

1 carrot grated

½ red onion, finely chopped

4 medjool dates, chopped

4 red radishes finely sliced

3 tbsp of mixed seeds, toasted  (e.g. sunflower, sesame, pumpkin, linseeds)

100 g feta cheese

1 pomegranate seeded

Dressing

3 tbsp extra virgin olive

2 tbsp apple cider vinegar

1 garlic clove crushes

1 tsp honey Salt and pepper

½ tsp cumin

1. Cook the grains until just tender. Rinse well and drain.
2. 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).

3. Whisk the dressing ingredients together.
4. 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, then reduce the dates to two. Vegans, replace the feta with fried tempeh.)