Here’s something bright and delicious to kick off a brand new year. I stumbled across this recipe by Trina Hahnemann in the Danish magazine Mad & Venner and thought I’d give it a go on Christmas Eve here. It was nice to serve something refreshing like this with the roast and all the other traditional accompaniments. I repeated the success over the holidays when we were staying with my family in Ireland. There it seemed to go down equally well. This one is a keeper.
Serves 6
300g kale
1 pomegranate
300g seedless red grapes
75g walnuts
1-2 limes
2 dessertspoons olive oil
Rinse the kale and finely chop. Cut the pomegranate in half and hammer the seeds out with a wooden spoon. Rinse the grapes and cut in half. Chop the walnuts (I also toasted mine, but that’s up to you). Place the whole lot in a bowl and toss together.
Combine the juice of the lime(s) with the olive oil and dress the salad just before serving.
