Cut your bread into squares (stale bread is perfect). Add olive oil to the frying pan and fry the bread with smoked paprika and pinch of salt. While it’s frying wash kale and remove the stem. Cut into smaller pieces. Add kale to a bowl and cover with olive oil, lemon juice salt and tahini. Massage the kale so it becomes soft and it reduces in size. Add it onto a serving plate with toasted walnuts, pomegranate seeds and once croutons are nicely golden serve them with the salad. Add a bit of olive oil and serve, eat it as a main or side dish with quinoa, rice and hummus.
kale salad
- a bunch of green kale
- 1/4 cup/60 ml olive oil
- 1 tsp salt
- 1 pomegranate
- 2 Tbsp toasted walnuts
- 1 Tbsp tahini
- 1 juice of lemon
croutons
- 3 Tbsp olive oil
- pinch salt
- 1 stale bread
- pinch smoked paprika
