Ultra super salad

Serves: 1
Ingredients
. 50 gm raw quinoa
. 50 gm raw lentils
. 50 gm broccoli
. 10 gm sliced almonds
. 10 gm cashews
. 15 gm dehydrated or oven-dried kale
. 15 gm blueberries
. 15 gm pomegranate
. 60 ml pomegranate molasses
Method
Boil the quinoa, lentils and broccoli in separate pots until soft. Set aside and allow to cool.
Toast almonds and cashews in an oven at 180°C until golden brown; allow to cool.
When all the ingredients have cooled, mix them together with the blueberries, pomegranate, molasses and some kale in a bowl.
Reserve some kale, almonds and cashews for garnishing the plated salad.