200g organic kale, roughly torn
150g organic cherry tomatoes, halved
1 organic fennel bulb, thinly sliced
½ organic cucumber, very thinly sliced
2 organic beetroot, cooked and very thinly sliced
2 medium organic carrots, peeled and very thinly sliced, lengthways
125g organic blue cheese
Dressing
3 tablesp. rapeseed or olive oil
1 tablesp. apple cider vinegar/lemon juice
Salt and freshly ground black pepper
200g organic kale, roughly torn
150g organic cherry tomatoes, halved
1 organic fennel bulb, thinly sliced
½ organic cucumber, very thinly sliced
2 organic beetroot, cooked and very thinly sliced
2 medium organic carrots, peeled and very thinly sliced, lengthways
125g organic blue cheese
Dressing
3 tablesp. rapeseed or olive oil
1 tablesp. apple cider vinegar/lemon juice
Salt and freshly ground black pepper
To make the dressing: In a small bowl, whisk together the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
Place the kale and other vegetables in a large serving bowl. Drizzle over the dressing and toss to coat the leaves.
Top with chunks of the organic blue cheese. Serve immediately with the toasted bread.
To make the dressing: In a small bowl, whisk together the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
Place the kale and other vegetables in a large serving bowl. Drizzle over the dressing and toss to coat the leaves.
Top with chunks of the organic blue cheese. Serve immediately with the toasted bread.
To serve: Organic bread, toasted
Organic fennel fronds or fresh herbs, chopped
