Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.
Notes
Suggested serving with a small crusty baguette loaf.Serves 2 as a main but also makes an excellent side salad and accompaniment for BBQ's etc.