Ingredients
- 1 bunch kale, stalks removed and leaves roughly torn.
- 1 tablespoon extra virgin olive oil.
- 1/2 lemon, juiced.
- 1/4 cup pomegranate seeds.
- 1 tablespoon chia seeds.
- 1/2 cup toasted walnuts.
- 80 g feta, crumbled.
- 200 g store-bought roast chicken.
Directions
- 1. Add kale, olive oil and lemon juice into a bowl. Massage with your fingers until kale leaves soften.
2. Scatter over remaining ingredients and serve.
Note
Make it vego: Slice 150g tempeh into long strips. Fry off in a little olive oil and garlic. Serve as you would the chicken.
Who would have thought, kale and chia... in a Christmas dish? Yep, even on the most indulgent holiday of the year we manage to find a way to sneak in our favourite superfoods!
Ingredients
- 1 bunch kale, stalks removed and leaves roughly torn.
- 1 tablespoon extra virgin olive oil.
- 1/2 lemon, juiced.
- 1/4 cup pomegranate seeds.
- 1 tablespoon chia seeds.
- 1/2 cup toasted walnuts.
- 80 g feta, crumbled.
- 200 g store-bought roast chicken.
Directions
- 1. Add kale, olive oil and lemon juice into a bowl. Massage with your fingers until kale leaves soften.
2. Scatter over remaining ingredients and serve.
Note
Make it vego: Slice 150g tempeh into long strips. Fry off in a little olive oil and garlic. Serve as you would the chicken.