How To Make Warm Kale And Chickpea Salad
This my friends is a sexy salad if ever there was one. We use the term salad very loosely though, it’s warm and does require some cooking, but the flavours and smells that waft from the pan are worth the 5 minutes you spend at the stove.
Once again we’ve used Cooked Chickpeas, and we hope by now you’ve had a go at making your own. In fact, we reckon you should make up a big batch and freeze them in 1 cup portions so you always have cooked chickpeas handy without having to reach for the sub-standard can variety.
- 1 tablespoon olive oil
- 1 clove garlic, finely sliced
- 1/2 brown onion, finely chopped
- 1 chilli, finely sliced
- 1 zucchini, finely chopped
- zest and juice of 1 orange
- spring of thyme
- salt and pepper, to season
- 1 punnet cherry tomatoes, halved
- 1 cup of Cooked Chickpeas
- 2 large kale leaves, finely chopped
Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.
Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.
- Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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