Kale, Chickpea, Mint and Preserved Lemon Salad

A REFRESHING AND HEALTHY SALAD MADE SUBSTANTIAL BY THE ADDITION OF CHICKPEAS. IT IS ALSO SUITABLE AS A SIDE DISH, OR ENJOY ON ITS OWN WITH BARBECUED SLICES OF PANEER OR HALOUMI.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20–25 MINUTES

FRESH

1 garlic clove, finely crushed

½ teaspoon finely shredded mint leaves

2 teaspoons lemon juice

150g kale, finely shredded

1 tablespoon preserved lemon rind, thinly sliced

SPICES

¼ teaspoon cumin seeds and ¼ teaspoon fennel seeds, lightly toasted and crushed

¼ teaspoon red chilli flakes (optional)

PANTRY/LARDER

1 tablespoon oil

salt, to taste

180g cooked chickpeas, lightly crushed with the back of a fork

1. Whisk together the oil, crushed spices, garlic, mint, red chilli flakes, if using, lemon juice and salt to taste.

2. Place the chickpeas and kale together in a large bowl.

3. Pour over the dressing and scatter with the preserved lemon.