1/2 red cabbage sliced finely
2 -3 big handful kale finely chopped
Seeds from 1 pomegranate
100g pumpkin seeds
1 tbsp soya sauce
1 bundle fresh coriander, chopped
3 tbsp extra virgin olive oil
Juice from 1/2 lemon
1 tbsp balsamic vinegar
Salt and pepper
Heat a frying pan to medium heat and place the pumpkinseeds and toast until they get a of bit colour, add the soya sauce and keep stir with a spoon until the soya sauce has evaporated and the seeds are dried up with a coating of the soya. Put a side and cool down.
Put in a bowl the shredded red cabbage and kale and poor over the olive oil, vinegar and lemon juice, mix it well and let it sit for a while, so the cabbage and Kale absorb the dressing. Add almost all the pomegranate seeds, pumpkin seeds and coriander salt and pepper. Mix well and garnish with the last pomegranate seeds and pumpkin seeds and some coriander leafs just befor serving.