1 bunch kale (a nice compact bunch with young leaves is perfect for this recipe), stalks removed and roughly chopped
6 stalks asparagus, chopped on the angle in 2-3 cm pieces
1 jazz apple, thinly sliced
1/2 tbsp salt, or to taste
4 tbsp quinoa, cooked
2 tbsp pepitas, toasted
2 tbsp puffed rice
1 tbsp goji berries
1 tbsp maple syrup,
1 lemon, juiced
1 tsp Dijon mustard
A good glug of olive oil
Pinch of salt
Goats cheese, for garnish
Extra puffed rice, for garnish
Place the destalked and chopped kale into a large mixing bowl and add 1/2 teaspoon of oil to the kale and massage the salt into the kale using your hands. Once the kale has turned a darker green and has softened, add the chopped asparagus and sliced apple. Toss to combine.
Add in the quinoa, toasted pepitas, puffed rice and goji berries and toss to combine.
In a jar, place the maple syrup, lemon juice, Dijon mustard, olive oil and salt and shake to combine. Once it is creamy, remove lid and pour over the salad. Toss to combine.
Serve salad into serving bowls and top with crumbled goats cheese and extra puffed rice.
So delicious, I think I might go and make this now!