Kalette Winter Salad with Honey & Turmeric Spiced Chickpeas

winter-salad-2

After the winter stodge of Christmas, I can’t be the only one missing lighter meals! I’m not going to lie, I’ve been in a heavenly food coma for almost a week now, but with new years eve looming and a party dress to fit into, I need to ease up on the relentless grazing.

I just can’t bring myself to do traditional salads in winter. I need something hot, something comforting and more substantial. This is such a lovely combination of warming spices and a deliciously filling lunch that will keep you feeling satisfied instead of stuffed.

The spices are all skin friendly and turmeric is such a magic ingredient for the immune system. With a lack of vitamin D3 on my skin, I try to add it to tons of winter recipes.

INGREDIENTS – makes 2 salads

100g Kalettes (these are now sold in most big supermarkets)

100g Kale

Tin of Chickpeas (240g)

1 tbsp Lucy Bee Turmeric Powder

2 tsp Honey

2 tbsp Lucy Bee Coconut Oil (melted)

1 tsp Caraway seeds

1 tsp Ground Cumin

Pink Salt to season

DRESSING

2 egg yolks (room temperature)

200ml olive oil (light)

1 tsp Dijon mustard

1 tsp white wine vinegar

2 tsp capers

RAW PARMESAN

50g almonds

1 tbsp nutritional yeast

Salt to season (optional)

HERE’S HOW

Place the kale and kalettes into a large mixing bowl. Rub the melted coconut oil, the caraway seeds and ground cumin into the leaves as evenly as possible

Place the kale on a baking tray and crisp in a pre heated oven (220C) for 15-20 minutes

kale

Meanwhile drain the chickpeas and add them to a heavy bottom pan. Spoon in the honey and turmeric seeds and dry fry over a gentle heat for 7-10 minutes

chickpeas

Whisk the egg yolks and dijon mustard together using an electric whisk. Slowly begin to pour the olive oil in. You need to do this really slowly to get the mixture to emulsify

Once the dressing thickens, add the white wine vinegar, capers and a little salt to season

Blitz the almonds, yeast and salt together to create a raw parmesan

Toss the kale and chickpeas together and serve drizzled with caesar dressing and sprinkled with parmesan

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