Greek Kale Salad

Adapted from Cookie & Kate who is awesome!

Serves 2

Ingredients

• Medium bunch of curly green kale (about 225g) (not the chopped up stuff in a bag) and some fine sea salt

• 1 tin chickpeas, rinsed and drained

• ½ cup thinly sliced Kalamata olives

• 1 red or yellow pepper, finely sliced

• ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained

• ⅓ cup finely grated Parmesan

• ⅓ cup sunflower seeds

• ¼ tsp extra-virgin olive oil

• Some shredded fresh basil leaves (optional)

Creamy tahini dressing

• 1⁄4 cup tahini

• 3 tbsp lemon juice (from 1 to 1 ½ lemons)

• 1 tbsp extra-virgin olive oil

• 1 medium clove garlic, pressed or minced

• ½ tsp Dijon mustard

• ¼ tsp fine sea salt

• 2 Tbsp water

• Freshly ground black pepper, to taste

Method

To prepare the salad: Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the chickpeas, olives and peppers, sun-dried tomatoes, and Parmesan. Set aside.

Toast the sunflower seeds with the olive oil and a sprinkle of salt in a small frying pan over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.

To prepare the salad dressing: combine the tahini, olive oil, lemon juice, garlic, mustard, and salt. Whisk until blended. Add the water and whisk until blended. Season generously with freshly black pepper, to taste.

Pour the dressing into the salad. Toss until the salad is evenly coated with dressing. Sprinkle fresh basil leaves on top. Serve immediately.

This salad keeps well in the refrigerator, covered, for up to 3 days.