Ingredients
The following ingredients have 4 Servings
- 4 tablespoons pumpkin seeds
- 2 teaspoons honey
- 6 tablespoons olive oil
- 4 teaspoons apple cider vinegar ((or white wine vinegar))
- Zest of 2 oranges
- Salt ( to taste)
- 200 g kale (sliced)
- 2 oranges (peeled and sliced)
- 8 small cooked beetroots ((or 4 large ones), sliced)
- 300 g ball of mozzarella (ripped into rough chunks)
Instruction
- Heat a small frying pan on a medium heat and toast the pumpkin seeds for a few minutes, taking care not to burn them. Tip them onto a plate to cool.
- Mix together the honey, olive oil, vinegar, orange zest and salt in a large bowl. Add the kale and massage the dressing into the kale using your fingers for 2 minutes. By this time the kale will be softer (and much nicer to eat raw!).
- Tip the kale out onto a serving dish and add the mozzarella, beetroot and orange slices. Scatter over the pumpkin seeds and drizzle over any remaining dressing.
