Kale, Apple & Walnut Salad with Tahini Dressing

Ingredients:

• Couscous
• 1 tsp bouillon vegetable stock
• 2 big handfuls of kale
• Half courgette, grated
• 1 apple, sliced into cubes
• 400g chickpeas, drained
• Handful of cranberries
• 2 tbsp mixed seeds

Tahini dressing – Mix together and pour over salad

• 1 tbsp tahini
• 1 tsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp EV Olive oil
• salt and pepper
• 2 tbsp water
• 1 tsp honey optional if you prefer it sweeter

See recipe here

Method:

1. Boil the kettle. Add couscous to a bowl with the bouillon and cover with boiling water by about 1cm. Set aside for 5 minutes or until all the water has been absorbed. Fluff with a fork.
2. Place the kale into a large salad bowl. Massage with your hands like your scrunching it up for about 30 seconds – this will make it softer and nicer to eat raw, in my opinion.
3. Add the grated courgette, apple, chickpeas, cranberries and seeds. Mix together and then add the couscous.
4. Make the salad dressing and pour over and mix together.
5. Eat alone or serve with fish and a side of sesame broccoli.