My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

For those who prefer not to start the day with a glass of fizz, a cocktail of sour citrus and deepest scarlet pomegranates may fit the bill. I have sweetened the juices with sticky pomegranate molasses, and you should add as much as you like. The deep, caramel sweet-sour notes of the molasses tempers the acidity of the fruits. You could also add a splash of fizzy wine if the fancy takes you.

Enough for 4 small glasses
pink grapefruits 2
pomegranate 1 large
pomegranate molasses to taste

Cut the grapefruits in half and squeeze their juice into a jug, making sure to remove any pips. Halve the pomegranate and extract the juice. I find a wooden citrus reamer good for both grapefruit and pomegranate, but a traditional lemon squeezer will work too. Take care here, the juice stains.

Mix the two juices together. Add the pomegranate molasses a tablespoon at a time. For this amount of juice I add roughly 4 tablespoons, but taste as you go, working towards a balance of sweet and sour.

Chill with ice cubes and serve in small glasses, preferably with the marmalade oat slices below.

My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

For those who prefer not to start the day with a glass of fizz, a cocktail of sour citrus and deepest scarlet pomegranates may fit the bill. I have sweetened the juices with sticky pomegranate molasses, and you should add as much as you like. The deep, caramel sweet-sour notes of the molasses tempers the acidity of the fruits. You could also add a splash of fizzy wine if the fancy takes you.

Enough for 4 small glasses
pink grapefruits 2
pomegranate 1 large
pomegranate molasses to taste

Cut the grapefruits in half and squeeze their juice into a jug, making sure to remove any pips. Halve the pomegranate and extract the juice. I find a wooden citrus reamer good for both grapefruit and pomegranate, but a traditional lemon squeezer will work too. Take care here, the juice stains.

Mix the two juices together. Add the pomegranate molasses a tablespoon at a time. For this amount of juice I add roughly 4 tablespoons, but taste as you go, working towards a balance of sweet and sour.

Chill with ice cubes and serve in small glasses, preferably with the marmalade oat slices below.