BLACK KALE & GREEN TAHINI DRESSING (vegan/gf)

I am a complete food nerd. I geek out over everything food related – adorable little apricots in the spring or the way certain fruits look when you slice them open. Food is beautiful. So, I was in the produce isle when I saw it – the black kale. It was captivating, really. The colour is this amazing deep almost teal colour and the leaves have the cutest bumpy shape. What I really enjoyed was using the kale raw, in comparison to other types of kale. After a bit of soaking the leaves were tender enough but still holding its firmness.

I wanted to make an aesthetically pleasing salad with this kale. Roasted chickpeas gave the perfect contrast in colour and crunch to the salad. I wanted to keep this healthy but also substantial and in an attempt to make a creamy, yet peanut-free and vegan dressing I went for the tahini. Tahini is sesame paste used a lot in lebanese cooking; it is excellent with fish and in dipping sauces. To lighten and brighten up the sauce I added fresh parsley. I wanted to made this the goddess-type dressing and throw in some avocado but as all avocado lovers know that timing with avocados is a… well, it’s crucial.

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Salad 

A head of black kale, de-stemed and chopped

1 Can Chickpeas, washed and drained

1 Pear, sliced

Dressing 

1/3 cup Tahini

1 clove Garlic, crushed

1 tbsp Apple cider vinegar

Handful of fresh parsley

Water, to thin

Fill the sink up with cold water to submerge the kale. Gently massage the kale and let soak while you prepare the rest of the salad. Once ready, spin the kale through a salad spinner to remove the water.

Preheat the oven to 425° and line a baking sheet with parchment paper. Place the chickpeas in a bowl with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes, keeping an eye on them until toasty and golden. Remove from oven and let cool.

To make the dressing combine the tahini, garlic, apple cider vinegar and parsley in a food processor or blender and combine. Remove and place into a larger bowl and slowly add warm water until the mixture thins out into a pourable dressing.

Mix kale, chickpeas, sliced pear and the dressing in a large bowl and enjoy!

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