SERVES 2-6 | PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES
Nutrition information per person: 480 calories, 32 g carbs / 38 g fat / 16 g protein.
Recipe in collaboration with https://harvestday.ie/
This Cesar dressing is great on any leafy green but I like using raw kale due to its impressive nutritional benefits. Kale is rich in vitamin A, C and calcium. This salad also works brilliantly with roasted kalettes or a mix or roasted and raw greens. The crunchy cheesy chickpeas are a protein rich alternative to croutons and packed full of fibre. The extra virgin olive oil used in the dressing supports heart health so it beats a store bought processed dressing.
(The dressing can easily be made vegan by using a parmesan alternative, and vegan Worcestershire sauce).
INGREDIENTS
2 handfuls of Kale per person 1 tbsp black olives per person
Optional: Serve with Chicken For the chickpea croutons: (Serves 6 or can be stored for a few days in an airtight container) 400g chickpeas, rinse and pat dry 1 tsp olive oil 1tsp garlic granules 30g grated parmesan
For the dressing: (serves 6 or can be saved in the fridge for 3 days)
250ml soya cream
1 tsp Worcestershire sauce
1 garlic clove
1 lemon
1 tsp Dijon Mustard
½ tsp tabasco sauce
Pinch of cayenne pepper
50g parmesan cheese grated
150ml extra virgin olive oil
INSTRUCTIONS
1. Preheat the oven to 180’.
2. Add the kale leaves to a bowl and toss with juice from half a lemon to soften the leaves. (If using roasted kalettes, place on a baking tray with a drizzle of olive oil and season with salt, roast for 5-8 mins until crispy)
3. Add the chickpeas to a baking tray with olive oil, garlic granules and parmesan. Season and roast for 30 minutes until crisp.
4.In a blender, mix all of the ingredients together, except the olive oil. Add the olive oil gradually to give a creamy texture.
5. Serve the leaves topped with olives, chickpea croutons and a generous drizzle of the Cesar dressing
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