Ingredients
3 tablespoons hemp oil
1 lime, juiced
2 tablespoons pure maple syrup or coconut nectar
freshly cracked black pepper
200g blueberries
200g hazelnuts, toasted and roughly chopped
100g crumbled feta
large bunch mint, leaves picked, finely chopped
large bunch coriander, finely chopped
25 whole kale leaves or either cavolo nero or asparagus spears
2 tablespoons coconut oil
pinch himalayan sea salt
freshly cracked black pepper
4 tablespoons black olive paste