Serves 3-4 people
Into a salad bowl add:
- Shredded Tuscan kale. 4 extra big handfuls. Wash under hot water to soften and pat dry before adding to the salad bowl.
- 2 tbsp of toasted pepita seeds: On medium heat, dry cook the pepita seeds in a non stick pan until lightly golden and crunchy (I do these in bulk and store in the fridge for an easy add to salads, soups or as a snack)
- 1 small handful of diced cornichons
- For the dressing, in a separate bowl add 1.5 - 2 tbsp of tahini, the juice of half a lemon, pinch of salt and a touch of warm water to form a thin and creamy consistency. Pour over the salad. Mix well and serve!