Kale Caesar Salad

Recipe provided by Velisha Farms and production by My Market Kitchen

 
 
 

Serves 4

Ingredients

Salad

400g tin chickpeas, drained and rinsed

1 tablespoon early harvest olive oil

1 lemon, zest only

150g Kale, blanched

1 Iceberg lettuces, sliced in half lengthways

Salt and freshly ground black pepper

Dressing

½ garlic clove, grated

4 tablespoons light tahini

2 tablespoons Greek-style yoghurt

1 tablespoon early harvest olive oil

1½ lemons, juice only

2 tablespoon 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 fresh parsley

 
 
RecipesTess LeederDinner, Lunch, All 5