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
• 1/2 handful roasted pistachios, roughly chopped
• 6 radishes, trimmed and finely diced
• 6 sun-dried tomatoes, including any oil, finely chopped
• 4 spring onions, finely sliced
• 1/2 handful fresh dill, chopped
• 1/2 handful 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
• 1 1/2 limes (juice)
• 1/2 zest of lime
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 cloves of garlic, peeled and crushed
• 1 handful roasted pistachios
• 3 tbsp chopped fresh dill