Remove the stems from the kale. Cut the leaves into small pieces.

Mix 30 ml of olive oil with 15 ml of balsamic vinegar. Pour this over the kale and mix well with your hands and knead, so that the kale is entirely covered by the oil and vinegar mixture.

Finely cut the spinach. Mix the rest of the olive oil and the balsamic vinegar, pour this on the spinach and mix well.

Remove the peel from the sausages and cut them into ½ cm thick round slices. Fry the slices in a pan without oil until they’re crispy.

Cut the bread into small cubes and fry in olive oil, so that you end up with croutons.

Halve the Brazil nuts and lightly fry in a hot pan together with a little salt.

Remove the stems from the figs and cut each fruit into quarters.

Mix the kale & spinach and spread the figs, croutons and sausages on top. Now it’s ready to serve.