Beautiful in the garden, and tasty on the plate. I love this best as a salad.
Make a dressing with Tahini, soya sauce, lemon juice and olive oil (see here for exact quantities), pour it over the destemmed leaves and massage it in. Serve topped with toasted pumpkin seeds and avocado. I challenge the most passionate of kale haters not to be converted.
Please note, illustrated packets are being introduced gradually over the coming months, availability may vary.
