Three Kale Salad

Combine almond butter, sambal olek, tamarind paste, coconut blossom syrup and lime juice in a large bowl. Whisk together and add hot water to loosen up. Taste and add sea salt to season, keep aside until you are ready to eat.

Finely shred your kale with a sharp knife, you should have what looks like very thin strips. You want two cups of shredded kale of each variety. If you can’t find all three varieties you can just use one or two. The combination of the three simply gives the salad a fun texture and flavour.

Toast your almonds and coconut in your oven at 120°C for 5-10 minutes. Keep an eye on your coconut to make sure it doesn’t burn. You want a nice toasted colour on both.

Transfer your almonds to a food processor and quickly blitz until broken into small pieces but not to a powder.

Just before serving, transfer your shredded kale to the large bowl which your salad dressing is in. Use a fork and spoon to quickly toss and combine. You want all your kale to be evenly coated. Add the almonds and coconut and toss to combine. Serve and eat immediately.