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Kale, roasted brussel sprouts, pecans and cranberries dressed in a sweet orange-tahini dressing

(Serves 4)

200g of kale

200g brussels sprouts

1/3 cup pecans (toasted, if you prefer)

1/3 cup dried cranberries

Dressing:

juice 1 orange

1/3 cup tahini

1 tsp honey/agave

Method:
Start by preparing your brussels sprouts. Remove the leafy outside, and chop them all in half. Place on a baking tray, drizzle with olive oil and roast for 30 minutes at 180 degrees Celsius. Meanwhile mix all the ingredients for the dressing and pour over your kale leaves in a large bowl. Now time for a massage – no not for you, for your kale! Massage the dressing into the kale for 3-5 minutes until the kale has wilted. (This not only makes it far easier to digest, it makes it so incredibly delicious). Once the brussels are done, let them cool and add them to the kale with the cranberries & pecans.

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