Sweet n' Sour Apple Kale Salad

I have a confession - I'm not your archetypal nutritionist. I don't really like kale! Isn't that usually animal fodder? So I had a play around and came up with this. Prepared like this I really enjoy it. I think it tastes better than cooked kale because the dressing soaks in and counteracts over bitterness of the leaves. The raw honey contains a prebiotic called XOS (Xylooligosaccharide) which feeds friendly bacteria in the gut to help improve immune system and brain function. Plus help prevent sugar spikes so keeps you going for longer.

You'll need

• Half a bag of fresh kale, washed, hard stems torn off and leaves finely shredded. (About 100g or 2 American cups' worth). You must massage the leaves slightly - this makes them less wooden to eat.

• 1 apple, cored and cut into small pieces

• 1 avocado, peeled, stoned and cut into small pieces

• 1 tbsp fresh pomegranate seeds

  For the dressing

• 4 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp raw unpasteurised honey

• Half a small red onion, finely chopped

• 1 tsp mustard (I usually use Dijon)

• Half a tsp sea salt

To make

1. Tear the leaves off the hard stalks of the kale and place in a big bowl, then massage the leaves till they are soft.

2. Add all the other plants to the kale bowl.

3. In a jar, combine the dressing ingredients (putting the red onion in this mixture imparts more flavour in the dressing and helps to emulsify the dressing) and shake to combine.

4. Pour the dressing over the salad and toss thoroughly, so the leaves really soak up the dressing, and serve.