Kale, Bacon and Egg Salad

Eggs

1. Place the eggs in a saucepan of cold water. Bring to the boil for 5 minutes.
2. Drain and sit the eggs in cold water for 3 minutes.
3. Peel and cut eggs into large chunks, set aside.

 Kale Salad:

1. Remove the stems from the kale leaves, using a sharp knife.
2. Tear the leaves into bite size pieces into a large bowl.
3. Massage in the oil and salt with your hands, add the lemon juice and rind, toss well.
4. Cook bacon in a heavy based pan until crispy, rendering out the fat, cut into small pieces and add to the kale.
5. Gently toast the pine nuts in a pan, until golden. Slice the spring onions.
6. Add all the prepared ingredients to the kale, toss gently and serve.