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.