Cook time: NA | Prep time: 20 mins + overnight pickle | Serves: 4

Ingredients.

• 1 Spanish onion, finely sliced

• 1 tablespoon hibiscus flowers, can omit

• 1 tablespoon yellow mustard seeds

• 1/2 teaspoon caster sugar

• 1 cup white vinegar

• 1 bunch kale, leaves removed and finely sliced

• 1 teaspoon sea salt

• 1 lemon, juice

• 1/4 cup olive oil

• 1/2 cup dried currants

• 1 cup pickled onion

Method.

1. To make to pickled onions. Place sliced onion into a glass jar with an airtight lid. Add hibiscus flowers (can omit), mustard seeds, caster sugar, white vinegar and 1 cup of water. Leave in the fridge overnight and for up to 2 months.

2. In a large serving bowl add kale, sea salt, lemon juice and olive oil. Massage all the leaves to coat dressing, you will get a glossy, vibrant green colour. Add dried currants and pickled onion. Mix to combine and serve.

Enjoy! Amanda x