Back

Kale Salad with Chickpeas, Sesame Coated Feta Balls and Kale Dressing

Serves 1
  • Steps
  • Ingredients

Steps

  1. Cut the stem from the kale leaves and discard. Tear the Kale and place in a bowl, add the chili, tomato, and mint leaves.
  2. Heat an oiled frying pan over a medium heat, add the chickpeas and toast for 6-8 minutes, stirring to crisp all over.
  3. For the Feta balls, roll a teaspoon of feta into a small ball, roll to coat all over in sesame seeds. Repeat with remaining feta.
  4. For the dressing, place the blanched kale in a blender, add the yoghurt, lemon juice, a drizzle of olive oil and season, blend into a smooth dressing. Pour into a serving jug.
  5. Place the salad in a bowl, top with the feta balls, with the dressing to the side to serve.