Kale & Snap Peas with Passion Fruit Vinaigrette

Ingredients

• 1 passion fruit
• 1/3 cup (80 ml) white wine vinegar
• 2 tsp (8 g) sugar
• 1/4 tsp salt
• 1 small garlic clove, chopped
• olive oil
• 1 small (175 g) bunch black kale, ribs removed (for about 100 g leaves)
• 1/2 tsp salt
• 1/3 cup (40g) shelled snap peas
• 2 cups (200 g) whole snap peas, trimmed and roughly chopped into large pieces
• 1 heaping cup (25 g) parsley leaves
• 1/2 cup (60 g) golden raisins
• 1/2 cup (65 g) toasted almonds, roughly chopped
• 1/2 cup (90g) pitted, torn green Cerignola olives
• 1 cup (about 175 g) cooked white beans (such as flageolet) or chickpeas, drained (optional)
• Freshly ground black pepper
• Step 2 Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Stir in the garlic clove and the olive oil. Set aside to let the flavors come together.
• Step 5 Add the chopped snap peas, parsley, raisins, almonds, olives, and beans, (if using); toss together.