Ingredients:

8-10 cups Kale

1 1/2 Tbsp. chickpea miso – I have no idea what this is – so I used my trusty packet miso soup sachet! (organic of course)

Juice of 1 lemon

1/4 Tbsp. nutritional yeast

2 Tbsp. Hemp seeds

sprinkle of black pepper

1 cup cherry tomatoes

Method:

De-stem and chop kale and place washed in a large bowl.

Massage in all remaining ingredients with hands (this is fun – make sure you coat the kale well – I added in some flax seed oil too).

Serve!

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This was a delicious light and tangy fresh lunch – kept well overnight 🙂

Ally x