3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 bunch of washed kale, ribs removed, leaves very thinly sliced
1 Cameo apple
40g thinly sliced toasted almonds
30g pecorino cheese, finely grated
freshly ground black pepper
Whisk together the lemon juice, olive oil, and ¼ teaspoon salt into a large bowl.
Add the kale, toss to coat it evenly and leave to stand for 10 minutes.
While the kale stands, cut the dates into thin slivers, and the apple into thin matchsticks.
Add the dates, apples, almonds and cheese to the kale.
Season with salt and pepper and toss again and serve straight away. Perfect for a midweek supper with grilled fish.