Prep time: 10 minutes
220g long-stemmed broccoli, boiled
100g goat’s cheese, cubed
30g toasted almond flakes
2 tbsp. balsamic vinegar glaze
3 tbsp. garlic oil
2 tsp. salt
- Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until the kale has wilted and turned a darker shade of green. Add half the salt and mix,
- Place the long-stemmed broccoli into a saucepan with boiling hot water until fully submerged and boil on medium heat for 7 minutes. When cooked, drain the broccoli and chop up into bite-sized pieces before mixing with the dressed kale.
- Drizzle the remainder of the garlic oil, seasoning with the additional amount of salt, and add the cubed pieces of goat’s cheese.
- Add approximately 2 tbsp. of balsamic vinegar glaze before sprinkling the toasted almond flakes.