Kale, Fennel & Apple Salad

Last Sunday Hayden and I were walking to the shops to pick up a few ingredients for dinner. I was planning on making our favorite Sausage, Kale & Fennel Pasta but had the weirdest craving for salad so made a last minute change. When we got home I really was craving the pasta and wasn’t too excited for salad, not unusual to change my mind a million times. Long story short, I have never been happier to have salad for dinner. The boys added a bit of halloumi (I approve) and bacon (weird) to theirs and I had mine just as it is below. Seriously my new favorite salad.

Serves 4

  • 1 large head of kale, thoroughly rinsed
  • 1 granny smith apple
  • 1/2 head of fennel
  • 1/2 cup pumpkin seeds
  • 1 lemon, juiced
  • 4 tbsp olive oil
  • Salt to taste

Method

  1. Begin by removing the thick stalks from your kale leafs. Once removed and discarded, tare your kale leafs into bite sized pieces and set aside.
  2. If you own a mandolin, this is the time to use it. Set the blade to no thicker than 1/8 of an inch and slice your apple and fennel. *If you don’t own a mandolin you can thinly slice with a knife.
  3. In a medium pan over medium-high heat toast your pumpkin seeds until golden and fragrant. Sprinkle with salt and set aside.
  4. Pour the 4 tbsp of olive oil and juice of 1 lemon over the kale. Massage with your hands until it begins to soften.
  5. Top with the fennel, apple and pumpkin seeds. Season with salt to taste.

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