Ingredients

The following ingredients have 2 Servings
  • 40 g chopped hazelnuts
  • 3 cloves garlic (, crushed)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 80 g curly kale
  • 100 g baby spinach
  • Small onion (, thinly sliced)
  • 1 large grated carrot
  • 4 diced tomatoes
  • 2 tbsp lemon juice
  • 50 g sultanas

Instruction

  • Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
  • Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
  • Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
  • Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
  • Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.