Charred Kale Salad
200 g kale
1/2 lemon, juice only
2 tbsp olive oil
1 tsp honey
pinch of salt
1 dl raspberries
1 dl blackberries
1 dl labneh (Turkish or Greek yoghurt mixed with a pinch of salt and strained)
1 tbsp apple vinegar
pinch of black pepper
1 dl beetroot sprouts or other sprouts
1. Char the kale in a hot pan or on a grill for 5-8 minutes until slightly browned, then remove from heat and put into a bowl.
2. Toss the kale with lemon juice, honey, olive oil and salt. Wash and separate the leaves of the endive and add them to the kale together with the berries.
3. Mix labneh, raspberries, apple vinegar and black pepper and place in a bowl, then add the kale salat and garnish with beetroot sprouts or other sprouts.