1 bunch green kale
1 bunch red kale
1lb carrots, peeled
1/4 cup black olives
1/2 cup chopped dates (Medjool or Deglet Noor)
2 tablespoons chopped mint
2 tablespoons chopped flat leaf parsley
For the CHERMOULA dressing:
1/2 teaspoon cumin seeds
1 bunch cilantro
2″ piece of ginger, peeled & roughly chopped
2 chilies, de-seeded
2 wedges of preserved lemon, flesh removed
6 cloves of garlic, peeled
4 tablespoons olive oil
Salt & freshly ground black pepper
Remove the thick stalks from the green and red kale and roll the leaves up, rather like a cigar. Finely slice across the roll, making kale ribbons. To make the carrot ribbons, continue to use a vegetable peeler, running it the full length of the carrot, to create long ribbons. Rotate the carrot as you work, so the the ribbons are a uniform width.
Mix the kale and carrot ribbons together in a large bowl, along with the olives, dates, mint and parsley.
Make the dressing: toast the cumin seeds in a heavy-based pan for a couple of minutes until they are fragrant.
Add the cumin seeds to a blender or food processor with the other dressing ingredients and blitz to a rough paste. If it seems too thick, add a little more olive oil.
Season to taste with salt and freshly ground black pepper.
Pour enough dressing over the kale and carrot mixture, using just enough to coat all the ingredients. There may be extra dressing, this can be kept in a covered jam jar for a week in the fridge.