Made a relatively quick salad for lunch, very yummy with a slice of wholegrain seeded sourdough.
Salad
200g chopped cavalo nero kale
400g tin of green lentils, rinsed and drained
400g tin of chickpeas, rinsed and drained
1 large carrot, sliced into ribbons with a peeler
30g-50g almonds, chopped or slivered
Dressing (adapted from this excellent TikTok recipe – makes way more than you need but keeps well in the fridge and it's great on many other salads)
5-8 T water
2 T tahini
3-4 dates, pitted
1/4 C EVOO
Juice of 1 lemon
1 T vinegar of choice (I used white wine)
1/5 tsp salt
Roast kale with olive oil and seasoning @170°C until nearly crispy, 10-15 min
Dry roast chickpeas for 10 min, then mash with a fork, add olive oil and seasoning, and continue roasting/crisping up @200°C for a further 15-20 min, until desired crunch level achieved
Blend dressing ingredients in a food processor or small blender; adjust consistency with water
Mix roasted kale and chickpeas, plus all remaining salad ingredients, then add 1/4 C dressing
by Tasty_Patient3109
2 Comments
I’ll have to try this recipe
that dressing sounds incredible. never thought to use dates in a tahini dressing but i can see how that would balance out the bitterness from the kale. definitely stealing that combo