Cook the pasta and corn kernels in a large saucepan of boiling water
While the pasta is cooking, wash the bitter chrysanthemum and shake off the water. Wash and shred the carrots and purple cabbage
When the pasta and corn are cooked, remove and drain. Put into a salad bowl. Squeeze half a lemon on top. Add salt, black pepper and olive oil
Serve with pasta and corn kernels. Top with carrots and kale. Squeeze with lemon juice. Sprinkle with black pepper.
Pair it with a yogurt fruit salad for a perfect breakfast!