Bold Bean Co
Your Cart
Your cart is empty
Pick and Mix
LET US KNOW WHAT YOU THINK
Crispy Kale, Carlin Pea, Date + Tahini Salad
Crunchy kale + nutty carlins + sticky dates, loaded on a bed of creamy tahini. This is the perfect side dish to any feast, or equally delicious as a main too...
Crispy Kale, Carlin Pea, Date + Tahini Salad
Rated 5.0 stars by 2 users
Servings
3-4
Cook Time
30 minutes
Author:
Bold Bean Co.
Crunchy kale + nutty carlins + sticky dates, loaded on a bed of creamy tahini. This is the perfect side dish to any feast, or equally delicious as a main too...
Ingredients
-
200g kale, tough stalks removed
-
1 tablespoon olive oil
-
100g almonds (roughly 2 big handfuls)
-
1 jar Queen Carlin Peas, drained
-
50g medjool dates, pitted and chopped into bite size pieces
-
A handful of fresh parsley leaves (roughly 10g), roughly chopped
-
4 tablespoons tahini
-
1 tablespoon greek yogurt, or vegan alternative
-
1 garlic clove, finely grated
-
The juice of ½ lemon
-
Bulgur wheat, for a heartier salad
-
Cauliflower cheese or dauphenois potatoes
-
Sausages
-
Roast chicken
For the dressing
Serving Suggestions
Directions
Preheat the oven to 180°C.
Put the kale and almonds into a roasting tray and toss with the olive oil, a good pinch of sea salt and plenty of cracked black pepper. Roast for 25-30 minutes until the kale is slightly charred and the almonds turning golden, tossing half-way through.
Meanwhile, add all the dressing ingredients to a mixing bowl and mix well to combine. You may need to add a splash of water to loosen, you’re looking for a drizzle-able consistency.
Once the kale is looking crispy, tip into a large mixing bowl with the almonds followed by the carlin peas and dates. Drizzle over the dressing and toss well to coat.
Serve as a light salad for lunch or as a side-dish to something richer like a cauliflower cheese, or have with sausages or roast chicken.
Buy here now