Marinated Kale and Asparagus Salad

Buy or find
Blanched almonds, 3 tbs
Pumpkin seeds, 3 tbs
Maple syrup, 1 1/2 tsp, divided into 1 tsp and 1/2 tsp
Salt and black pepper to taste
Kale leaves, 250g, stems removed and torn into 2cm pieces
Baby spinach, 100g
Olive oil, 3 tbs, divide into 2 tbs and 1 tbs
White wine vinegar, 1 1/2 tbs
Wholegrain mustard, 2 tsp
Asparagus, 450, washed and woody ends removed
Dill leaves, 3 tbs, finely chopped

Do
Preheat oven to 180 degrees celsius (fan-forced).

Mix almonds and pumpkin seeds with 1/2 tsp maple syrup, a pinch of salt and a black pepper. Spread onto a baking tray lined with baking paper.

Cook in the oven for 12 minutes, until they are golden brown. Set aside for 20 minutes to cool.

Break the almonds and pumpkin seeds into small pieces, once cool.

Place kale and spinach in a salad bowl with 1 tsp maple syrup, 2 tbs olive oil, mustard and 1/4 tsp salt.

Massage the dressing into the leaves using your hands.

Set aside to marinate for between half an hour and 4 hours.

Warm 1 tbs olive oil in a frying pan and medium-high heat and add asparagus and a good pinch of salt. Fry for 6 minutes, turning regularly so that it starts to brown and soften.

Leave to cool.

Cut into 3 cm lengths.

Add the dill to the kale, then spread out on a large platter. Top with asparagus, almonds and pumpkin seeds.

Serve immediately.