Greek Kale Salad with Tahini Dressing

Ingredients:

200g kale, destemmed and cut into big strips
1/2 teaspoon fine salt
90g kalamata olives, pitted and thinly sliced
20g sun-dried tomatoes, olive oil packed, rinsed and drained
50g parmesan cheese, grated
35g sunflower seeds, toasted
1 tablespoon extra virgin olive oil
60ml tahini
80ml lemon juice
1 clove garlic (minced)
1/2 teaspoon dijon mustard
30ml water
1 pinch salt and black pepper

Method:

1. Place the kale in a bowl. Massage the leaves with one teaspoon of fine salt until the leaves darken in colour and look bruised.

2. Add the remaining ingredients. Mix gently until all of the ingredients have a good coating of dressing.

3. Serve immediately.

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