Recipes.

Salted Kale with Chickpeas + Green Tahini

By Mike McEnearney


I Quit Sugar - Salted Kale, Chickpeas + Green Tahini
Photo by: ©Alan Benson
  • 4 servings
  • Prep - 20 mins
  • Total - 20 mins
I Quit Sugar - Salted Kale, Chickpeas + Green Tahini
Photo by: ©Alan Benson

As Mike says, "when making this salad, always look for the youngest kale possible, as old kale is tougher and harder for the body to digest. You can make tougher kale more digestible by sprinkling over some salt and lemon juice or apple cider vinegar and letting it sit for 15 minutes before eating".  

Servings: 4
Preparation: 20 mins

Ingredients

  • 1 handful activated walnuts.
  • 1/2 lemon, juiced.
  • 1 bunch young kale.
  • 200 g chickpeas, cooked.
  • 1 handful coriander leaves, fresh.
  • 1 handful mint leaves, fresh.
  • 1 tablespoon spring onion, thinly sliced.
  • 1 tablespoon each of black and white sesame seeds, toasted.
  • 1/2 pomegranate, seeds only.
  • 1 tablespoon extra virgin olive oil.
  • 1 pinch sumac.

Green Tahini

  • 115 g tahini.
  • 1/2 tablespoon garlic, crushed.
  • 1/4 teaspoon sea salt.
  • 1 lemons, juiced.
  • 5 g baby spinach leaves, chopped.
  • 50 ml extra-virgin olive oil.
  • 1/4 bunch flat-leaf parsley leaves, chopped.
  • 1/4 bunch coriander leaves, chopped.

Directions

1. To make the green tahini, in a food processor, blend the tahini, 125ml water, garlic, sea salt, lemon juice and baby spinach leaves until green and smooth. Blend in the olive oil to emulsify then fold through the parsley and coriander and pulse to combine. Adjust the salt and lemon juice to taste.

2. Dehydrate the walnuts until crisp. I’m very lo-fi at home, and we don’t have a dehydrator, so I dehydrate or toast the nuts in the oven at 70°C (160°F) until crisp – usually overnight works best. If you want to season the nuts, simply soak them in salted water so when they dehydrate they have a nice salty bloom on the surface.

3. Massage the lemon juice and a pinch of salt into the kale, then let it sit for 15 minutes. Remove the kale from the curing bowl and it will be ready to use. Reserve the juice in the bowl.

4. In another bowl, toss all your ingredients together, except the tahini and sumac. Add the juice from the curing bowl for more acidity if needed. (If you find lemon too sharp, winter is brimming with lovely citrus to choose from, so perhaps try blood orange juice.)

5. Smear the green tahini on a serving platter to make a shallow pool. (I find that if you toss the green tahini through the salad, it is too heavy and will crush your lovely leaves.) Place the dressed ingredients on top, sprinkle with the sumac and serve.


Note

Tip: Make a double batch of Mike's Green Tahini and keep in the fridge for later use!

This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant Books RRP $45 and is available in stores nationally.

I Quit Sugar - Real Food by Mike

As Mike says, "when making this salad, always look for the youngest kale possible, as old kale is tougher and harder for the body to digest. You can make tougher kale more digestible by sprinkling over some salt and lemon juice or apple cider vinegar and letting it sit for 15 minutes before eating".

Ingredients

  • 1 handful activated walnuts.
  • 1/2 lemon, juiced.
  • 1 bunch young kale.
  • 200 g chickpeas, cooked.
  • 1 handful coriander leaves, fresh.
  • 1 handful mint leaves, fresh.
  • 1 tablespoon spring onion, thinly sliced.
  • 1 tablespoon each of black and white sesame seeds, toasted.
  • 1/2 pomegranate, seeds only.
  • 1 tablespoon extra virgin olive oil.
  • 1 pinch sumac.

Green Tahini

  • 115 g tahini.
  • 1/2 tablespoon garlic, crushed.
  • 1/4 teaspoon sea salt.
  • 1 lemons, juiced.
  • 5 g baby spinach leaves, chopped.
  • 50 ml extra-virgin olive oil.
  • 1/4 bunch flat-leaf parsley leaves, chopped.
  • 1/4 bunch coriander leaves, chopped.

Directions

1. To make the green tahini, in a food processor, blend the tahini, 125ml water, garlic, sea salt, lemon juice and baby spinach leaves until green and smooth. Blend in the olive oil to emulsify then fold through the parsley and coriander and pulse to combine. Adjust the salt and lemon juice to taste.

2. Dehydrate the walnuts until crisp. I’m very lo-fi at home, and we don’t have a dehydrator, so I dehydrate or toast the nuts in the oven at 70°C (160°F) until crisp – usually overnight works best. If you want to season the nuts, simply soak them in salted water so when they dehydrate they have a nice salty bloom on the surface.

3. Massage the lemon juice and a pinch of salt into the kale, then let it sit for 15 minutes. Remove the kale from the curing bowl and it will be ready to use. Reserve the juice in the bowl.

4. In another bowl, toss all your ingredients together, except the tahini and sumac. Add the juice from the curing bowl for more acidity if needed. (If you find lemon too sharp, winter is brimming with lovely citrus to choose from, so perhaps try blood orange juice.)

5. Smear the green tahini on a serving platter to make a shallow pool. (I find that if you toss the green tahini through the salad, it is too heavy and will crush your lovely leaves.) Place the dressed ingredients on top, sprinkle with the sumac and serve.

Note

Tip: Make a double batch of Mike's Green Tahini and keep in the fridge for later use!

This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant Books RRP $45 and is available in stores nationally.

I Quit Sugar - Real Food by Mike

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