Ingredients (serves 4)

1 bunch purple kale, remove stems before slicing thinly (around 2 cups)

2 tbpns dried cranberries ( this is well below the safe serving size of 1 tablespoon per person)

1 handful pecans (19 halves) (or swap for walnuts)

Dressing

2 tbspns olive oil

2 tbspns lemon or lime juice (lime juice is punchier)

1 tspn curry powder

1 tspn grated ginger

Method

Want the flavours and colours to pop? An hour before assembling - place the olive oil in a small bowl with a peeled garlic clove and separately soak the cranberries in a small amount of boiling water. Discard garlic* and water before you make and dress the salad.

Make the dressing by combining all the ingredients and stirring. Season to taste. Place the kale in a large bowl and dress well before adding the pecans and cranberries.

Season with salt and pepper.

* Note, the gut-irritating fructans in garlic are water soluble, not oil soluble, so if you discard the garlic you will be fine.