Kale ceaser salad

Recipe provided by Velisha Farms and production by My Market Kitchen

 
 
 

Serves 2

Salad:

  • 400g tin chickpeas, drained and rinsed

  • 1 tbsp early harvest olive oil

  • 1 lemon, zest only

  • 150g Kale, blanched

  • 1 Iceberg lettuces, sliced in half length ways

  • Salt and freshly ground black pepper

Dressing:

  • ½ garlic clove, grated

  • 4 tbsp light tahini

  • 2 tbsp Greek-style yoghurt

  • 1 tbsp early harvest olive oil

  • 1½ lemons, juice only

  • 2 tbsp Dijon mustard

  • dash soy sauce

  • salt and freshly ground black pepper

To Serve:

  • 40g Parmesan, grated

  • Small bunch parsley, leaves picked

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Method

  1. To make the dressing mix all the ingredients together in a bowl and season to taste

  2. Mix your salad ingredients together and coat with your dressing

  3. Finish with freshly grated parmesan and and fresh parsley

 
 
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