Vital Veg, organic farm, red russian kale

Raw kale salad

8 ounces red Russian kale, washed, dried, de-ribbed and roughly chopped
2 tablespoons pine nuts, toasted
Parmesan shavings, to taste (or vegetarian alternative)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt, to taste

Makes 4 servings

Clean and chop kale and put in a salad bowl. Toss with pine nuts and Parmesan.

Whisk together oil, lemon juice, honey and salt, and toss with salad.

Leave to sit for about 20 minutes before serving.