Kale ceaser salad
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 2
Salad:
400g tin chickpeas, drained and rinsed
1 tbsp early harvest olive oil
1 lemon, zest only
150g Kale, blanched
1 Iceberg lettuces, sliced in half length ways
Salt and freshly ground black pepper
Dressing:
½ garlic clove, grated
4 tbsp light tahini
2 tbsp Greek-style yoghurt
1 tbsp early harvest olive oil
1½ lemons, juice only
2 tbsp Dijon mustard
dash soy sauce
salt and freshly ground black pepper
To Serve:
40g Parmesan, grated
Small bunch parsley, leaves picked
Method
To make the dressing mix all the ingredients together in a bowl and season to taste
Mix your salad ingredients together and coat with your dressing
Finish with freshly grated parmesan and and fresh parsley