Baby Kale & Chickpea Salad with Harissa Mayonnaise
Ingredients
2 heaped tbsp of mixed herbs
8 free range eggs
220 g of fine asparagus
2 lemons, juice
1 tbsp of olive oil, plus extra to drizzle
4 tbsp of mayonnaise, (for the dressing)
2 tbsp of rose harissa, (for the dressing)
2 large avocados, ripe
120 g of baby kale
400 g of navarrico chickpeas, drained
4 servings
Calories~650 kcal
Protein~26 g
Carbs~38 g
Fat~45 g
Fiber~15 g
Sugar~6 g
Total recipe
Calories~2,600 kcal
Protein~105 g
Carbs~150 g
Fat~180 g
Fiber~60 g
Sugar~25 g
Method
Step 1
Bring a small pan of water to the boil, add the eggs and gently cook for 5 mins, drain and run under cold water for 2 mins, then peel the shells off and set aside.
Step 2
While the eggs are cooking, in a non-stick pan add the olive oil, some seasoning and the asparagus tips. Stir-fry for 2 mins on a high heat, keeping them moving, then remove onto a plate and set aside.
Step 3
Make the dressing by combining the mayonnaise and harissa in a small bowl with some seasoning.
Step 4
Halve the avocados, remove the stones and scoop the flesh out with a spoon. Slice into chunks and squeeze a touch of the lemon juice over the top to stop the flesh going brown.
Step 5
Serve the baby kale, micro herbs and chickpeas out onto four plates, lightly drizzle with olive oil, the remaining lemon juice and season.
Step 6
Cut the peeled eggs in half and arrange on top of the salad with the asparagus and avocado. Finish off with a big dollop of harissa mayonnaise.
