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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 5.0 by 7 users.

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... 

Feeds: 3-4
Takes: 30 minutes
V
Ve*
G

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 dressing

4 tablespoons tahini

1 tablespoon greek yogurt, or vegan alternative

1 garlic clove, finely grated

The juice of ½ lemon

Serving Suggestions

Bulgur wheat, for a heartier salad

Cauliflower cheese or dauphenois potatoes

Sausages

Roast chicken

Shop The Recipe

Queen Carlin Peas
Queen Carlin Peas
570g / Trial Box (2) £8.00

Directions

1

Preheat the oven to 180°C.

2

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.

3

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.

4

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.

5

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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