Kale, carrot & chickpea salad
This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
This red & green curly kale grown in Kent deserves a little love and attention this week and what better way to do this with a filling and healthy salad. I've teamed it up with a classic combo of carrots and cumin and added chickpeas to give a little nutty flavour. This one was a winner in my house!
1 bag of Kale
2 tbsp rapeseed oil
1 heaped tsp of cumin seeds
4 large carrots, peeled and cut into 2-3mm thick slices
400g tin chickpeas, drained and rinsed
1 large garlic clove, finely sliced
1 juice of an orange
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp lemon juice
1/2 tbsp white wine vinegar
1 tsp honey
1 garlic clove, finely slices
125 ml (aprox 1/2 cup) natural Greek yoghurt
80 ml (approx 1/3 cup) extra virgin olive oil
Salt and pepper
1. Rinse the kale and trim off any of the tough stems and spines. Thinly shred the leaves and place in a large bowl then pour 1 tbsp of olive oil over the leaves and massage for approx 5 minutes until the leaves have soften and wilted. Set to one side.
2. Heat up the butter and renaining oil in a large frying pan and add tge cumin seed and fry for a couple of minutes. Add the carrots and fry for around 10 minutes until slightly tender.
3. Add the garlic, paprika, cayenne pepper, chickpeas and the orange juice. Stir until the excess liquid has evaporated and season with salt and pepper. Add this to the kale.
4. Mix the yogurt dressing together and then drizzle over the salad