Kale, Coconut & Lentil salad #thatsugarbook.

It’s nearly summer and time for salad.
A kale, coconut and lentil salad.
A friend whipped this up last weekend and it was sensational !
I was very interested to see that it was from That Sugar Film ( which I saw on Australian Story) and the recipe is adulterated from That Sugar Book.

You need to 4 fashionista or 45 models:

1 bunch kale
2 tablespoons olive oil
Sea salt
3 teaspoons apple cider vinegar
1 small red onion, thinly sliced
Black pepper
Handful of almonds (about 16) with skin on and chopped
½ cup crumbled feta or goats cheese.
1 cup blueberries or sliced orange ( or both!)
400 g tin lentils, rinsed and drained
¼ cup desiccated/sliced coconut , lightly toasted if you want to.

•    Slip into Gucci jeans and blouse.
•    Pull on Dior sneakers.
•    Pour a wine and gulp.
•    Remove the stalks and tough seams from the kale.
•    Tightly roll up the kale leaves and slice into thin ribbons like a Valentino dress.
•    Put in a large bowl – that’s the Kale not the Valentino dress –  and drizzle with 1 tablespoon of the olive oil and sprinkle with some sea salt.
•    Massage the kale for a few minutes with your hands to soften it, like a crème de la Mer facial then leave it to sit for 5–10 minutes.
•    Add the remaining olive oil, vinegar, onion and some freshly ground black pepper. Leave to marinate for 10 minutes.
•    Just prior to serving toss through the almonds, feta, blueberries, lentils and coconut.
•    Note:  Replace blueberries with sliced orange and feta with goat’s cheese.
•    Hint: Use brown or green lentils. The tinned variety is convenient but you can cook 1 cup of Puy lentils in plenty of boiling water for 15 minutes, or until soft, then drain and cool.
•    Delicious !