All fresh fruit and vegetables are ‘super’ but this
salad of Irish ingredients is extra super healthy and tasty.
Place the kidney beans in a large bowl and cover with cold water. Cover the bowl with cling film and soak the beans for 12 hours or overnight. Drain and rinse, then place in a saucepan and cover with cold water again. Bring to the boil for 10 minutes, then turn down the
heat and simmer for 50 minutes, until the beans are cooked through but still holding their shape.
Preheat the oven to 200°C/400°F/gas mark 6. Place the walnuts on a baking tray and drizzle with the honey. Roast for 7 to 8 minutes, until toasted.
Cook the kale in boiling salted water for 4 minutes, then cool under cold running water and dry the leaves.
Thinly slice the apple and squeeze over the lemon juice to prevent it from browning.
Combine all the ingredients except the raspberries in a large bowl and drizzle over the raspberry vinaigrette. Divide between serving bowls and scatter with the fresh