By Vera Fourie
- 1 Bunch of kale (large stems removed and leaves finely chopped)
- ½ Cup of toasted pumpkin seeds
- 50g Of crumbled feta
- 2 Tablespoons fresh lemon juice
- ½ Cup of extra-virgin olive oil
- 1 Large shallot, minced
In a small bowl, whisk together the lemon juice, olive oil, shallots, and add salt to taste. In a large bowl, toss the kale with dressing then add the feta and minced shallots and sprinkle with toasted pumpkin seeds.