A sweet and spicy Kale and Brussels sprout salad for Christmas
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 8-10 Medium to large Curly Kale leaves, rinsed de-stemmed and rougly chopped
  • 1/2 cup Brussels sprouts, leaves only (rinsed)
  • 1/2 cup Kung Markatta Beluga lentils (rinsed) + 1 cup water + 1/2 Kung Markatta Umami stock cube
  • 1-2 Red apples (preferably a firm and tart variety), sliced
  • 200 g Halloumi cheese, torn or cut into smaller pieces
  • 1/3 cup Kung Markatta Sultana raisins
  • 1/2 cup Kung Markatta Almonds
  • Fresh Rosemary to finish
  • Dressing
  • 1 tsp Powdered ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Cayenne pepper
  • 2 tbsp Kung Markatta Apple Cider Vinegar (unfiltered)
  • 1 tbsp Kung Markatta Maple Syrup
  • 4 tbsp Kung Markatta Extra Virgin Olive Oil
  • pinch of sea salt

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