Kale & fennel salad
SHARP MEETS CRUNCH IN THIS FRESH, IRONRICH SIDE SALAD
200g purple kale, torn into bite-sized pieces and tough stalks removed Zest and juice of 1 unwaxed lemon 2 medium crisp, tart dessert apples such as Braeburn or Cox 1 fennel bulb
for the dressing
1 tsp wholegrain mustard 1 tsp honey 1 tbsp apple cider vinegar 3 tbsp extra virgin olive oil
1 Put the kale in a bowl. Add the lemon zest and juice, and sprinkle over a generous pinch of salt. Scrunch the lemony, salty leaves with your hands.
2 For the dressing, whisk together all the ingredients in a bowl or jar, and season with salt and pepper.
3 Finely slice the apples and fennel. Arrange over the lemony kale. Pour over the dressing, toss together and serve straight away.