Boil eggs for 8 minutes.
Drizzle olive oil on kale and season with Himalayan salt and course black pepper – mix well.
Add red onion, pepper and radish.
Place kale in bowl.
Add boiled eggs, biltong slices and nuts to salad bowl.
Add feta and avocado.
Garnish with mint or coriander.
Finely dice or mince the garlic and chilli.
Add all of the ingredients to a jug and whisk together.
Store in the fridge.