1. In a pot of boiling, salted water, cook pasta as per packet directions.
  2. In the last 2 minutes of cooking the pasta, add the kale to the water.
  3. Once cooked, strain and run under cold water. Drain well and place into a serving bowl.
  4. Add avocado, cucumber, celery, almonds, mint, coriander and oranges and mix together.
  5. In a small bowl, mix together all the dressing ingredients.
  6. Pour dressing over the salad and top with pomegranate and goats cheese.

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