This is vibrant, seasonal and flavoursome salad. It is quite filling, so can serve as a stand alone dish or as a side vegetable salad.

For the Cavolo Nero:

Cut into bite sized chunks and steam for 5 minutes and immediately drizzle with oil of your choice and Honeygar and make sure the leaves are all covered

For the celeriac:

Cut the celeriac into small cubes and steam or simmer for 10-15 minutes

Combine with 200g cooked quinoa, juice and zest of 1 orange, zest of 1 lemon, large handful of toasted and roughly chopped pecans, 1 tablespoon of chopped chives, 3 tablespoons of rapeseed (we use Fussels) or olive oil, 2 tablespoons of Honeygar and a teaspoon of soya sauce

For the pears:

Quarter and core the pears (don’t bother peeling them as there is lots of fibre in the skin) and pop into a saucepan and cover in apple juice. Add 5 cardamom pods, 2 star anise and 1 tablespoon of dried rose petals into to juice and poach the pears gently for 10 minutes. Remove the pears and leave to cool. Slice them into thin strips. Don’t discard the poaching liquor – enjoy on its own, with a little Honeygar or vodka for a warming drink.

To assemble:

Layer the pears on top of the celeriac&quinoa mixture and the kale. Decorate with pomegranate and chopped chives.