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Vegan
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Crispy Kale, Carlin Pea, Date + Tahini Salad
Crunchy kale + nutty carlins + sticky dates, loaded on a bed of creamy tahini. This is the perfect side dish to any feast, or equally delicious as a main too...
Ingredients
200g kale, tough stalks removed
1 tablespoon olive oil
100g almonds (roughly 2 big handfuls)
1 jar Queen Carlin Peas, drained
50g medjool dates, pitted and chopped into bite size pieces
A handful of fresh parsley leaves (roughly 10g), roughly chopped
For the dressing4 tablespoons tahini
1 tablespoon greek yogurt, or vegan alternative
1 garlic clove, finely grated
The juice of ½ lemon
Serving SuggestionsBulgur wheat, for a heartier salad
Cauliflower cheese or dauphenois potatoes
Sausages
Roast chicken
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Directions
Preheat the oven to 180°C.
Put the kale and almonds into a roasting tray and toss with the olive oil, a good pinch of sea salt and plenty of cracked black pepper. Roast for 25-30 minutes until the kale is slightly charred and the almonds turning golden, tossing half-way through.
Meanwhile, add all the dressing ingredients to a mixing bowl and mix well to combine. You may need to add a splash of water to loosen, you’re looking for a drizzle-able consistency.
Once the kale is looking crispy, tip into a large mixing bowl with the almonds followed by the carlin peas and dates. Drizzle over the dressing and toss well to coat.
Serve as a light salad for lunch or as a side-dish to something richer like a cauliflower cheese, or have with sausages or roast chicken.
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