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Kale salad

÷Try finely slicing four small leaves, ribs removed (about 2oz/55g) and adding 1 tsp olive oil.

÷ Squeeze and pummel the leaves until they soften somewhat, then add a sliced pear, a spritz of sherry vinegar and a few toasted almonds.

÷Or go oriental - use sesame oil instead of olive oil, and mix with 1 tsp soy sauce, a little grated ginger and a sliced avocado pear, topping it off with a scattering of toasted sesame seeds.

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