Wild rice, kale & pistachio salad recipe

Ingredients

• 5 leaves of curly kale, cut from the stem and very finely sliced
• 3 tbsp raisins, soaked for 2 hours and roughly chopped
• 0.5 handfuls roasted pistachios, roughly chopped
• 6 radishes, trimmed and finely diced
• 6 sun-dried tomatoes, including any oil, finely chopped
• 4 spring onions, finely sliced
• 0.5 handfuls fresh dill, chopped
• 0.5 handfuls chives, finely sliced
• 1 handful sprouted mung beans or green lentils
• 1 carrot, grated (if you have any carrot tops, finely chop them and add)
• 250 g wild rice