Gorgeous Blood Oranges are the shining star of our new salad. This is our Blood Orange & Fennel Salad which will brighten up the lunch or dinner table with its vibrant colours.
As the weather starts to warm up, salads become a staple! Meet our new Kale Salad with Crispy Chickpeas. It’s garlicky, healthy and has a crunch – yummo!
- 1 large bunch of kale, leaves torn
- 1 can chickpeas (rinsed, drained, and patted dry)
- 1 ½ tbsp olive oil
- 1 pinch salt
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp ground paprika
- ½ tsp ground ginger
- ½ tsp ground coriander
- ½ tsp ground cardamom
- 1 whole head of garlic
- 1/3 cup tahini
- 2 tbsp olive oil + extra for massaging the kale
- ¼ cup lemon juice, freshly squeezed + extra for massaging the kale
- 1-2 tbsp maple syrup
- Salt & pepper, to taste
- Preheat oven to 190C and line a large tray with baking paper.
- Separate the garlic cloves, leaving the skin on. Note: Only use the larger cloves, not the small ones in the centre.
- Add the drained and dried chickpeas to a mixing bowl and toss with the olive oil, salt, and dried herbs.
- Place the garlic cloves and coated chickpeas to the prepared tray. Drizzle the garlic with olive oil, then bake for 15-20 mins or until the garlic is fragrant and slightly browned. Carefully remove the garlic cloves and set aside. Return the tray to the oven and bake the chickpeas for a further 10-15 mins or until they’re slightly crispy and golden brown. Remove tray from the oven and set aside.
- Squeeze the garlic out of the skins and add them to a mixing bowl. Add the tahini, olive oil, lemon juice, and maple syrup, then whisk to combine. Taste and season with salt and pepper. Set aside.
- Add kale to a large mixing bowl, then massage in 1 tbsp of lemon juice and olive oil with your hands. Next, drizzle over the dressing as desired and toss to coat with tongs or salad servers.
- Top with chickpeas and serve!