Do you have kale in your greenhouse? Or maybe in your kitchen garden? If you like kale, this is the salad for you.

The key to transforming a salad, is a good dressing. I often use tahini to make creamy dressings. Tahini is a paste of toasted sesame seeds and is available in almost every supermarket. The lighter version is preferable for this recipe.

Serves 4

Ingredients:

• 200 g of kale
• 4-5 carrots
• 240 g of boiled chickpeas (corresponds to one can)
• 2 tbsp of olive oil
• 2 tsp of sweet paprika
• Maybe a bit of chili powder
• 1 tsp of salt

Tahini dressing with turmeric

• 2-3 tbsp of tahini
• Approx. half a cup of water
• 1 tbsp of lemon juice
• ½ tsp of dried turmeric or 2 tsp of freshly grated turmeric
• ½ tsp of salt

Method:

Rinse the kale and remove the stem. Finely chop the kale and give it a little massage with your fingers. This helps to break down the fibres, so the kale can absorb more flavour and gets its dark green colour. Cut the carrot into thin slices, for example with a vegetable grater, and mix the carrot slices with the kale.

Heat up a little pan with oil and roast the chickpeas. Add the sweet paprika, salt and maybe a little chili powder. Roast the chickpeas for a few minutes until golden. Remove them from the heat and pour them over the salad.

Now onto the dressing. The consistency of tahini is different from brand to brand, which is why I haven’t provided an accurate amount. Start with a couple of tablespoons of tahini and blend it with the rest of the ingredients. Adjust with either more water or tahini and season with extra lemon, salt, and pepper.

Pour some of the dressing over your salad and serve the rest in a little bowl on the side. Serve the salad as a side dish with hot main meals.