Kale, Spinach & Parmesan Salad with Yoghurt & Lemon Dressing

A crisp, colourful dish


For the salad:

2 tbsp pine kernels

250g spinach, cleaned & torn into small pieces

250g kale, cleaned & torn into small pieces

2 tbsp raisins

2 tbsp pomegranate seeds

1 spring onion, finely chopped

250g cherry tomatoes, halved

150g parmesan flakes

For the dressing:

350g FAGE Total 2%

1 lemon, zest & juice

Salt & pepper

1 garlic clove, finely chopped

½ onion, finely chopped

2 tbsp olive oil 


  1. Roast the pine kernels in a dry, non-stick pan for a few minutes on a low heat, stirring continuously, until brownish. Remove from the pan and leave to one side.
  2. For the dressing, blend all the ingredients in a blender, apart from the olive oil. Once blended, add the olive oil little by little until mixed in.
  3. Put all the salad ingredients in a large bowl, dress with the sauce and serve.