Method

Wash the kale and dry. Remove the middle stalks, thinly slice and chop the kale leaves.

Next roughly chop the walnuts and then deseed the pomegranate.

Roll the pomegranate first to loosen the seeds, then cut in half. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon. Remove any white pith.

The kale can now be either lightly steamed for 2 mins or if you prefer served raw.

Add the kale into a large bow then add the chopped walnuts and pomegranate seeds and toss to evenly distribute.

For the dressing,combine the tahini, apple cider vinegar, pomegranate molasses and date syrup. Once all mixed it will become a thick paste, slowly add the hot water, mixing as you go. Keep adding the water until you are happy with the consistency. It will become lighter in colour and will be smooth with a creamy like texture. Add a few pinches of salt, mix well and check seasoning.

If using lightly steamed kale, drizzle dressing over the salad, toss and serve immediately. Dressing can be made in advance and stored in the fridge, it will thicken and can be thinned out using a little more hot water.