Kale Caesar! With Roast Chickpeas

Serves 4

INGREDIENTS:

450g Tuscan kale, tough stems removed, leaves roughly chopped

220g romaine lettuce

30g of parmesan shavings

2 tsp pumpkin seeds

For the dressing

2 cloves of garlic, crushed

1 tsp Dijon mustard

4 anchovies

2 tbsp Greek yogurt

Juice and zest of one lemon

80ml olive oil

50g Parmesan cheese, grated

sea salt and freshly ground black pepper

For the roasted chickpeas

400g can of chickpeas, drained and rinsed

1 tsp smoked paprika

1 tsp ground cumin

1 tbsp olive oil

METHOD:

Pre-heated the oven to 180oC (fan).

Start by roasting the chickpeas. Toss the chickpeas in a bowl with the spices and olive oil, make sure they are completely coated. Transfer to a baking tray and roast in the pre-heated oven for 10-15 minutes until they are golden and roasted. Then allow them to cool completely.

Next make the dressing. Place all the ingredients in a blender until you reach a smooth consistency.

Place the salad leaves, pumpkin seeds, parmesan shavings and roasted chickpeas in a large bowl, add the dressing. Toss well and season with sea salt and freshly ground black pepper.

RECIPE FROM

Clodagh’s Happy Cooking