Kale Salad with Delicious Tahini Dressing

Ingredients:

• 150g kale, chopped
• squeeze of lemon
• pinch of salt
• 1 cup cherry tomatoes, cut into halves
• 2 carrots
• 1 cup chickpeas (canned or cooked)
• 2 baby potatoes (optional)
• handful of pumpkin seeds
• handful of dried cranberries
• salt and pepper
• 2 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp sweet paprika

For the creamy tahini dressing:

• 3 tbsp tahini
• 1 tbsp soy sauce
• 2 tbsp maple syrup
• squeeze of lemon

Method:

1. Preheat the oven to 430°F (200°C).
2. Peel and cut the carrots as well as the potatoes. Place on a baking tray along with the chickpeas and season with salt and pepper, turmeric, sweet paprika, and a drizzle of olive oil. Put in the oven and roast for about 30-40 minutes, stirring occasionally.
3. In a big mixing bowl, add the chopped kale, a pinch of salt and a squeeze of lemon. Massage the kale until it decreases in size and the leaves are soft.
4. Prepare the dressing by mixing tahini, soy sauce, maple syrup and a few drops of lemon juice together.
5. When the vegetables are ready, take them out of the oven and add to the kale. Pour the tahini dressing over the salad, add cherry tomatoes, pumpkin seeds and dried cranberries. Mix very well until every leaf of kale is coated in the dressing.
6. Enjoy!This will make 4 normal portions or 2 for very hungry people. 😉