Kale, mango and cashew salad

Instructions

1. Preheat oven to 180°C. Place cashew nuts on a small baking tray and roast for 10 minutes or until light golden. Set aside to cool completely.
2. Meanwhile, combine olive oil and 3 teaspoons lemon juice in a large bowl. Add kale and cabbage and massage gently with your hands until kale starts to soften.
3. Place yoghurt, agave syrup, turmeric and garlic in a small bowl with remaining lemon juice. Season with salt and pepper and whisk to combine.
4. Toss mango slices, red chilli and toasted cashew nuts through kale salad. Serve drizzled with the yoghurt dressing.