Power salad with kale and grapefruit


Total time: 1hr 10m
Preparation Time: 40m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 350 Kcal, 14g Protein, 23g Carbohydrates, 22g Fat


Ingredients

  • Roasted garlic & chickpeas
  • 1 garlic
  • 1 tin chickpeas (approx. 400 g), rinsed with cold water, drained
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 pinch salt
  • 0.5 tsp ground cumin
  • Salad
  • 100 g kale, thinly sliced
  • 300 g broccoli, cut into small florets
  • 100 g leaf salad, of your choice
  • 1 avocado, diced
  • 1 grapefruit, cut into pieces
  • Dressing
  • 2 tbsp tahini
  • 65 g cashew nuts, soaked overnight in cold water
  • 5 tbsp water
  • 0.25 tsp salt

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Instructions

  • Roasted garlic & chickpeas

    Cut off the top part of the garlic bulb to reveal the cloves, wrap the bulb in foil, place on one side of a baking tray lined with baking paper. Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. In a bowl, thoroughly mix the chickpeas with the oil, salt and spices. Remove the tray from the oven. Place the chickpeas on the other side of the tray, roast the garlic and chickpeas for a further 20 mins. (total cooking time for the garlic: approx. 30 mins.).
  • Salad

    Plate up all of the ingredients (together with the roasted chickpeas).
  • Dressing

    Rinse the soaked cashew nuts and drain well, transfer to a blending cup. Allow the roasted garlic to cool slightly, squeeze the pulp from the cloves into the blending cup. Add the tahini, water and salt, blend/mix everything together until smooth. Drizzle the dressing over the salad.
  • Tip:

    Garnish the salad with hemp seeds, chia seeds and/or pomegranate seeds, as desired.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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