VEGETARIAN

KALE AND CHICKPEA SALAD IN PEANUT BUTTER DRESSING

Raw kale is highly nutritious and packed with nutrients but it can be quite bitter. Rubbing some oil and lemon juice into it will soften and moisten the leaves and make them less bitter. If you have a sweet tooth, just add some more honey or maple syrup to the dressing.

SERVES 4

PREP 15 MINUTES

300g (10oz) kale, torn or shredded

1 tbsp olive oil

1 tsp lemon juice

1 large ripe avocado, peeled, stoned (pitted) and diced

1 red apple, cored and diced

400g (14oz) can (1½ cups) chickpeas, rinsed and drained

150g (5oz) creamy goat’s cheese, crumbled or diced

sea salt and freshly ground black pepper

MUSTARDY PEANUT BUTTER DRESSING

3 tbsp peanut butter

1 garlic clove, crushed

1 heaped tsp honey mustard

1 tsp clear honey or maple syrup

juice of 1 lemon

3 tbsp olive oil

Make the mustardy peanut butter dressing: blitz all the ingredients in a blender until smooth or shake in a screw-top jar until blended.

Put the kale in a large bowl and gently massage the oil and lemon juice into it with your fingers.

Add the avocado, apple and chickpeas and then toss gently in the dressing. Season to taste with sea salt and black pepper.

Divide among four serving plates and top with the goat’s cheese.

VARIATIONS

  • Use spinach, rocket or radicchio instead of kale.
  • Add some chopped walnuts, pecans, peanuts or toasted pine nuts and seeds.
  • Top with crumbled blue cheese, e.g. Roquefort or feta.