Creamy Kale Salad with Chickpeas, Beetroot and Dukkah

    Photo by Minimalist Baker UK

    Using Alexandra’s Dukkah

    Ingredients: Chickpeas400g tinned chickpeas, rinsed, drained and dried1 Tbsp coconut or avocado oil1 tsp ground cumin1 tsp smoked paprika1 tsp coconut sugar1 tsp dried oregano1/2 tsp ground tumeric1/4 tsp ground cinnamonPinch sea saltOptional: pinch ground cardamom + coriander Shallots1 cup thinly sliced shallots2 Tbsp brown rice (or all purpose) flourPinch sea salt and pepperCoconut or avocado oil for pan frying Dressing1/3 cup tahini2 tsp finely minced garlic1 medium lemon juiced1 1/2 Tbsp maple syrup Water to thin (~1/4 cup) Salad1 large bunch kale1 Tbsp avocado / olive oil1 Tbsp lemon juice1 medium beetroot, finely grated or sliced To serve1/4 cup Alexandra's Dukkah (any flavour) Method:

    1. Preheat oven to 190ºC and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl. Add oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom and coriander (optional), and stir to combine.

    2. Spread on a bare baking sheet and bake for 22-27 minutes, or until deep golden brown and slightly crispy - they'll crisp up more as they cool.

    3. In the meantime, add shallot to the same small mixing bowl from earlier and top with brown rice flour and a pinch each salt and black pepper. Toss to coat and heat a cast iron or metal skillet over medium heat.

    4. Once hot, add enough oil to lightly coat the bottom of the pan and add shallot and all of coating. Sauté, stirring occasionally, until soft and light golden brown - about 4 minutes. Set aside.

    5. Make the dressing by adding tahini, garlic, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add enough water to thin until pourable - about 1/4 cup - adjust if altering batch size). Whisk until creamy and smooth. Taste and adjust seasonings as needed.

    6. Add kale to a large mixing bowl and top with oil and lemon juice. Massage with hands to soften and coat the kale for about 1 minute.

    7. To serve, add grated beetroot, chickpeas and shallot to the kale and top with Dukkah. Add half of the dressing and toss to combine. Divide between servings plates and serve with additional Dukkah and leftover dressing. Best when fresh, though leftovers will keep in the refrigerator up to 3 days.

    Serves 2

    Recipe adapted from Minimalist Baker: