
Delcado And Kale Caesar Salad
Serves
4
Preparation
10
minutesIngredients
2 2 Delcado avocados, cut into wedges
1 1 x 400g tin chickpeas, drained, rinsed and dried well
2 Tbsp 2 olive oil, plus extra for dressing
salt flakes
smoked paprika
½cup whole almonds
½ bunch red kale, washed, drained well
½ bunch green kale, washed, drained well
½cup sultanas
1 cup 1 mint, picked
½cup basil, picked
1 cup 1 parmesan, shaved, plus extra to serve
2 2 lemons, juiced
Extra salt and pepper, for seasoning
- Delcado dressing
1 1 Delcado avocado, flesh scooped out
½cup tahini or natural yoghurt
1 cup 1 basil, picked
2 cloves 2 garlic
1 1 lemon, juiced
Sea salt
Freshly ground black pepper
Method
- Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Toss the chickpeas with 2 Tbsp olive oil, salt and paprika. Scatter over the baking tray and roast for 30-40 minutes until crispy. Set aside.
- For the Delcado dressing, combine ingredients in a blender with ²⁄³ cup of water to form a smooth purée. Adjust the seasoning to taste, then set aside.
- Roast the almonds for 8 minutes, then lightly crush and set aside. Strip the leaves from the kale stems, then roughly tear or slice. Place kale in a large mixing bowl with chickpeas, almonds, sultanas, mint, basil and parmesan.
- Dress with olive oil, lemon juice and about ½ cup of Delcado dressing. Season lightly and gently toss to combine.
- Serve the salad topped with wedges of Delcado and extra parmesan.
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