Destalk your kale, then tear or chop it into smaller pieces. Massage with a little extra virgin olive oil, lemon and salt to help break it down. Pick and chop the beetroot leaves and add them to the bowl.

Then add:

Cooked beetroot

Broad beans

Segmented oranges

Feta

For the dressing:

Squeeze the juice from the orange pith

Add apple cider vinegar, extra virgin olive oil, a pinch of salt, grated garlic and some fennel tops if you have them

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