Kale, sprout and tahini salad
SERVES 8 PREP AND COOK TIME 35 MINUTES Place 2 tablespoons sunflower seed kernels in a small dry heavy-based frying pan over medium heat. Stir gently for 3 minutes or until fragrant; cool. Trim 250g kale; shred kale thinly, transfer to a large bowl. Add 1 teaspoon sea salt flakes and 1 tablespoon extra virgin olive oil to kale; rub mixture well until kale softens. Trim 250g broccoli and 200g brussels sprouts. Shave broccoli and sprouts using a V-slicer or mandoline. Shave 2 medium (300g) green apples; stack slices and cut into thin strips with a knife. Add vegetables, apple and seeds to kale. Whisk 2 tablespoons extra virgin olive oil, 2 tablespoons tahini, 2 tablespoons lemon juice and 1 small crushed clove garlic in a small bowl; season to taste. Just before using, whisk in about 2 tablespoons water to thin to pouring consistency. Pour dressing over salad; toss gently.