Kale, chicken, pomegranate and almond salad

Ingredients

For 1 serving

• Tuscan kale100 g
• Chicken breast120 g
• Pomegranate50 g
• Almonds12 g
• Parmigiano Reggiano10 g
• Whole wheat bread2 slices
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, lactose, nuts,

In season: November – February

Method

1. Strip the central rib from the cavolo nero, wash, dry and slice it into thin strips. Massage it with your hands for a minute with the oil, lemon juice and a pinch of salt, until it turns darker and softer.
2. Salt the chicken breast. Heat a griddle well over medium-high heat and cook it for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
3. Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes until fragrant, then roughly chop them. Seed the pomegranate by tapping the upturned half with a spoon over a bowl.
4. Toast the wholemeal bread for 2–3 minutes until crisp.
5. Combine the cavolo nero, chicken, pomegranate and almonds, finish with shavings of Parmigiano Reggiano and serve with the toasted wholemeal bread.