Kale salad

• kale↗200g g

  stalks removed and leaves torn

• large shallot↗1

  finely sliced

• cooked beetroot↗100g g

  roughly chopped

• dried cranberries↗30g g
• carrots↗250g g

  grated

• mixed nuts25g g

  roughly chopped

• goat's cheese↗125g g

  crumbled (optional)

• lemon↗1

  juiced

• Dijon mustard↗1 tbsp tbsp
• garlic clove↗1 small

  crushed

• maple syrup↗1 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Combine all the dressing ingredients in a large bowl, season well, then add the kale and shallot. Massage the dressing into the kale leaves until they soften and turn dark green, about 2-3 mins.

2. 2

   Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.