Crispy Kale, Carlin Pea, Date + Tahini Salad
Crispy Kale, Carlin Pea, Date + Tahini Salad
Rated 5.0 stars by 1 users
Servings
3 as a light lunch, 4 as a side
Cook Time
30 minutes
Author:
Bold Bean Co.
Ingredients
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200g kale, tough stalks removed
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1 tablespoon olive oil
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100g almonds (roughly 2 big handfuls)
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1 x 700g jar Bold Bean Co Queen Carlin Peas (or 2 x 400g tins of Carlin Peas), drained
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50g medjool dates, pitted and chopped into bite size pieces
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A handful of fresh parsley leaves (roughly 10g), roughly chopped
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4 tablespoons tahini
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1 tablespoon greek or natural yogurt
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1 garlic clove, finely grated
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The juice of ½ lemon
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Bulgur wheat, for a heartier salad
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Cauliflower cheese or dauphenois potatoes
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Sausages
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Roast chicken
For the dressing
Serving Suggestions
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.
