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Kale and Broccoli Salad

FOR THE GREENS:
4 tbsp pumpkin seeds
4 tbsp pistachio nuts
1 tbsp RAW Organic Acacia Flower Honey
Sea salt and freshly ground black pepper
300g purple kale
200g tenderstem broccoli

FOR THE TAHINI DRESSING:
2 tbsp RAW Organic Whole Tahini
Juice of 1 lemon
2 tsp RAW Organic Acacia Flower Honey
1 tbsp RAW Extra Virgin Olive Oil

1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the seeds and nuts on a baking tray, pour over the RAW Honey and season with a good pinch of salt and pepper. Toss so that everything is coated, then roast in the oven for 10 minutes. Keep an eye on them so they don't burn! Take out of the oven and allow to cool a little.
2. While the seeds and nuts are roasting, make the dressing by mixing all the ingredients together in a little bowl or jug with a good pinch of salt and pepper.
3. Blanch the greens in boiling water, around 6-7 minutes.
4. Once the greens are blanched, drain them and place in a serving bowl or on a platter. Pour over the dressing and toss everything to coat, then top with the roasted seeds and nuts and serve straight away.

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Serves 3/4