The vibrant colours and the fresh taste of this salad will blow you away! I normally dont like posting salad recipes as I think they are so simple and dont really require any instructions. So, I would like to call this more like an inspiration rather than a recipe. You can substitute the cranberries to dried apricots and the almonds to chestnuts if you feel like. This would also work really well cooked beetroot and sultanas. See... inspiration rather than a recipe!
3 handfuls of baby kale leaves
3 handfuls of kale
1 cup of cooked giant couscous (follow cooking instructions at the back of the pack)
1-2 hanfuls of dried cranberries
1-2 handfuls of toasted flaked almonds
2 tbsp olive oil
1 tbsp date syrup (or honey if you dont have date syrup)
1 tsp white wine vinegar
1/2 small orange (juice only)
herb salt, about 1/2 tsp
black pepper if desired
Cook the giant couscous with a small amount of olive oil so it doesnt stick when ready. When cooked set aside and let it cool. Take the kale and wash it well. Dry with a clean tea towel or kitchen roll. Place in a bowl. Add the toasted almonds and the cranberries and the couscous (when it has completely cooled. If the couscous has stuck together, mix a small amount of olive oil and mix to separate it). To make the dressing put everything together in a small bowl and mix well. Taste to make sure you are happy with the flavours. Pour on to the sald just before serving.