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Using your mandolin (or knife will do the same job) shred your cabbage, carrot and onion. Finely chop your kale, celery and rainbow chard and mix with stuff already in bowl.
Dice pumpkin into 1cm cubes and fry in a little oil until soft. Remove from pan. Add nut mix to hot pan and shake over heat until nicely toasted. Add nuts and pumpkin to salad when cool.
Remove seeds from pomegranate by holding upside down in your hand and bashing the back with a wooden spoon. Add to salad.
Toss all ingredients together in bowl and top with a good splash of balsamic vinegar and olive oil.