Put the shredded sprouts and kale in a large bowl with a large pinch of salt. Pour the olive oil into a small bowl or jug, and mix in the clementine zest and juice, vinegar, honey and mustard, then pour this over the leaves. Scrunch with your hands until the dressing is well distributed, then leave to soften for 15 mins.

Fold through the pine nuts and clementine segments, then spoon the salad onto a platter or into bowls. Scatter over the pomegranate seeds, if using, and serve.