Beetroot, Kale and Orange Salad

Step 1

Heat a small frying pan on a medium heat and toast the pumpkin seeds for a few minutes, taking care not to burn them. Tip them onto a plate to cool.

Step 2

Mix together the honey, olive oil, vinegar, orange zest and salt in a large bowl. Add the kale and massage the dressing into the kale using your fingers for 2 minutes. By this time the kale will be softer (and much nicer to eat raw!).

Step 3

Tip the kale out onto a serving dish and add the mozzarella, beetroot and orange slices. Scatter over the pumpkin seeds and drizzle over any remaining dressing.