1.Preheat oven to 400°F (200°C).
2.Place the broccoli florets on a baking tray, drizzle with olive oil and season with salt and pepper. Cook for 15-20 minutes until soft, add the kale in the last 10 minutes of cooking, then remove from the oven.
3.Place the broccoli, kale and salad leaves in a mixing bowl and add in the almonds and raisins. Mix gently.
4.Make the dressing by mixing all the dressing ingredients and drizzle the salad. Mix well before serving.

For the salad:
½ head broccoli
1 tbsp. olive oil
1 ¼ cup (125g) kale
1 ¼ cup (125g) mixed salad leaves
scant ¼ cup (30g) raisins
¼ cup ( 30g) almonds, roasted, chopped
 
For the dressing:
1 tbsp. honey
1 tbsp. balsamic vinegar
2 tbsp. lemon juice
1 tbsp. almond butter

Serves 2