Kale, Chickpea, Pomegranate Salad

A lovely Middle-Eastern (sorta) inspired salad chock full of flavour and nutrients! Served with a tahini-lemon dressing, this salad is a great side to any number of Middle-Eastern stews or rice dishes.┬áIf you don’t like kale, feel free to use any other green you prefer!

If you’d like to make this salad a little more substantial for a light lunch or the like, I highly recommend adding in some Bulgur wheat or couscous! If you can’t have gluten, quinoa would also be a good option.

Serves 4-6
Prep time: ~15 minutes

Ingredients:

  • 3-4 large bunches of kale, leaves stripped off the stems and roughly chopped.
  • 1 bunch mint, finely chopped.
  • 1 bunch parsley, finely chopped.
  • 1 can chickpeas, rinsed well.
  • seeds from 1 pomegranate.
  • 1 cucumber, peeled if desired, finely sliced.
  • 1/2 red onion, finely minced.
  • 1-2 pieces Arabic bread, cut into small squares.
  • 1-2 tsp olive oil.

For the dressing:

  • 1/4 cup fresh lemon juice.
  • 1/2 cup olive oil.
  • 1 tbsp tahini.
  • 1 clove garlic, crushed.
  • 1 tsp agave syrup.
  • salt.
  • pepper.

Cooking Instructions:

First, time to make some easy croutons! Preheat the oven as high as it will go. Toss the bread pieces with a tiny bit of olive oil, spread them out thinly on a baking sheet, and pop in the oven. Bake them for 5-10 minutes, giving them an occasional stir, until nice and crispy. Take them out of the oven and allow to cool completely.

Place the kale in a large bowl and massage it gently to help tenderize it. Add the rest of the salad ingredients and toss until well-mixed.

Mix the lemon juice with the tahini, garlic, agave syrup, salt, and pepper. Slowly add in the olive oil while mixing (preferably in a blender or with an immersion blender), until nicely emulsified.

Top the salad with the croutons, dress liberally (or have dressing on the side), and serve!

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Paprika-Garlic Potatoes

A delicious (and ridiculously simple) side dish for all kinds of meals, always very popular with my friends! This is one recipe where I like to leave on the potato skins – they go lovely and crispy.

This recipe is easily modified to be gluten-free, just use brown rice flour in place of the regular flour!

Prep time: ~45 minutes
Serves: 6-8.

Ingredients:

  • 6 large potatoes (preferably red), washed and sliced into wedges.
  • 2 cloves garlic, peeled and finely minced.
  • 1 tbsp flour.
  • 1 tsp paprika.
  • salt.
  • pepper.
  • 1-2 tbsp olive oil.
  • 1 small bunch parsely, finely chopped.
  • fresh lemon juice (optional).

Cooking Instructions:

Preheat the oven to 425 F (220 C).

Line a baking sheet with parchment paper. In a large bowl, mix the potatoes with a tiny bit of olive oil, then the garlic, paprika, flour, salt, and pepper.

Toss the coated potatoes in some more oil, then tumble them out onto the tray, spreading them out so there’s only one layer.

Pop them in the oven for 30-40 minutes, giving them a quick flip about halfway through the cooking.

When they come out of the oven, give them a quick toss with the chopped parsley and a tiny squeeze of lemon juice (if desired). Enjoy!