Power salad with kale and grapefruit

Name: Power salad with kale and grapefruit
Prep time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbsp tahini (sesame paste); 1 avocados; 100 g leaf salad; 300 g broccoli; 65 g cashew nuts; 100 g kale; 1 grapefruit; 1 garlic; 1 tbsp oil; 1 tin chickpeas; 1 tsp smoked paprika; ½ tsp ground cumin; 1 pinch salt

salad

Total: 1 hr 10 min. | Active: 40 min.

vegan, lactose-free, gluten-free, Low Carb

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One of the things I look forward to most during the colder months is all the beautiful citrus fruits. Grapefruit, in particular, is perfect for salad creations with dark green leaves. The dressing for this salad is a creamy sauce made from roasted garlic and cashews. The garlic loses its pungent flavour when roasted, turning soft and sweet – perfect for a creamy dressing. Combined with the bitter grapefruit notes, it delivers an exciting taste sensation. This is one of my favourite recipes when I want a fresh, nutritious and flavoursome meal. You will love this salad!

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Ingredients

for 4 person

Roasted garlic & chickpeas
1	garlic
1 tin	chickpeas (approx. 400 g), rinsed with cold water, drained
1 tbsp	oil
1 pinch	salt
1 tsp	smoked paprika
½ tsp	ground cumin

Salad
100 g	kale, thinly sliced
100 g	leaf salad, of your choice
300 g	broccoli, cut into small florets
1	avocado, diced
1	grapefruit, cut into pieces

Dressing
65 g	cashew nut, soaked overnight in cold water
2 tbsp	tahini (sesame paste)
5 tbsp	water
¼ tsp	salt

How it's done

Roasted garlic & chickpeas

Cut off the top part of the garlic bulb to reveal the cloves, wrap the bulb in foil, place on one side of a baking tray lined with baking paper.

Roast for approx. 10 mins. in the centre of an oven preheated to 180°C.

In a bowl, thoroughly mix the chickpeas with the oil, salt and spices. Remove the tray from the oven. Place the chickpeas on the other side of the tray, roast the garlic and chickpeas for a further 20 mins. (total cooking time for the garlic: approx. 30 mins.).

Salad

Plate up all of the ingredients (together with the roasted chickpeas).

Dressing

Rinse the soaked cashew nuts and drain well, transfer to a blending cup. Allow the roasted garlic to cool slightly, squeeze the pulp from the cloves into the blending cup. Add the tahini, water and salt, blend/mix everything together until smooth. Drizzle the dressing over the salad.

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