Entering green season 🌿🌱🌿 if you need a post halloween weekend refresh, you can make this tonight, it takes 10 minutes. Slice a few handfuls of raw kale, chard and / or any brassicas you have. Broccoli and cabbage would work too. Slice whatever herbs you have, I’ve used lovage, parsley, onion tops and nasturtiums but you can use whatever you got in the fridge, a mix of flavours is good though. Toast and blitz a load of nuts and seeds, I’ve used walnut, sunflower and pine nut. Make a dressing with 1 part Greek yoghurt, 1 part Dijon mustard, a dash of caper brine that’s always hiding in the fridge, sherry vinegar and 3 parts olive oil. Add the chard stalks for colour. Add an apple or a pear if you have it too. Mix it al nicely and finish with the toasted nuts and last of the herbs or some nasturtium and kale flowers if you can find them. #simple #kalesalad #growyourownfood #itsmonday