Creamy Kale Salad with Crunchy Seeds and Croutons
Ingredients
80g unsalted cashews
6 carrots, cut into 1 cm slices
1 (570g) jar chickpeas, drained
2½ tbsp olive oil, plus a little extra for drizzling
1 tsp smoked paprika
1 tsp ground cumin
1 pinch sea salt flakes
200g curly kale, roughly torn into bite-sized pieces
1 lemon, juiced
½ tsp salt, plus a pinch
½ garlic clove
1 tbsp dijon mustard
4 slices white sourdough (about 200g), in bite-sized pieces (check for dairy free if required)
75g mixed seeds (we used pumpkin, sunflower and sesame)
1 tbsp tamari
1 tbsp maple syrup
1 pinch chilli flakes
15g flat-leaf parsley, chopped
4 servings
Calories~763 kcal
Protein~25 g
Carbs~85 g
Fat~39 g
Fiber~19 g
Sugar~19 g
Total recipe
Calories~3,050 kcal
Protein~100 g
Carbs~340 g
Fat~155 g
Fiber~75 g
Sugar~75 g
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Tip the cashews into a bowl and cover with 160ml just-boiled water. Set aside for 5-10 mins to soften.
Step 2
In a large roasting tin, toss the carrots, chickpeas, ½ tbsp olive oil, paprika, cumin and sea salt. Spread out in a single layer. Bake for 30-35 mins, until the chickpeas are crisp.
Step 3
Meanwhile, put the kale into a large bowl along with half the lemon juice, ½ tbsp olive oil and a pinch of salt. Massage the kale until softened, then set aside.
Step 4
To make the dressing, put the garlic, mustard, ½ tsp salt, 1 tbsp olive oil, the remaining half of the lemon juice and plenty of black pepper in a high-speed blender with the cashews (liquid and all). Blitz to a smooth sauce the consistency of double cream; season.
Step 5
Remove the chickpeas from the oven. Arrange the bread on top and drizzle with a little olive oil. Tip the seeds onto a small lined baking tray; stir in the tamari, maple syrup, remaining ½ tbsp oil and chilli flakes. Return the chickpeas to the oven, along with the tray of seeds, for 10 mins until crisp and golden. Remove and leave to cool.
Step 6
Tip the chickpeas and veg into the bowl of kale and stir through three-quarters of the dressing, along with the parsley and half the seeds. Tip the salad onto a platter; top with the remaining seeds and dressing. Chill leftovers in an airtight container for up to 3 days.
