Kale Salad with Tangy Tahini Dressing
Today I’m going to put you in a tough position. Will you choose feta or halloumi as the final topping on this delicious kale, chickpea and sweet potato salad with tahini dressing?
I’ve tried both and I know which one I preferred: feta! Let me know which is your favorite in the comments below!
Summer is well and truly here and no doubt we’re all trying to eat healthier in between stuffing our faces with barbecue and cooling down with ice cream and alcoholic beverages. I’m here to help! This kale salad with tangy tahini dressing could feature at your next barbecue or as a healthy meat-free option in between all the indulgence that comes along with the hot, hot weather.
On a side-note, can it please rain soon? Denmark has been in a drought with hardly any rain since April. Am I the only person who likes rain? The grass is so dry that they have forbidden charcoal barbecuing throughout the country!
Kale salad with tangy tahini dressing (with your choice of halloumi or feta)
Filling enough as a full meal for 4. Add some meat (for example grilled chicken breast) for an even more substantial meal.
1 can of chickpeas (400g undrained)
1 sweet potato
About 250g of washed and chopped kale
Topping options: halloumi (one 200g packet) or feta (about 200g)
Preheat your oven to 190C.
Drain the chickpeas, rinse under water, and set aside to keep draining.
Wash and scrub your sweet potato well. Chop both ends off, then cut into bite-sized pieces.
Add the chickpeas and sweet potato to a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt. Mix well.
Bake in the oven at 190C for about 30 minutes. At the end of this time, both the chickpeas and sweet potato should be golden brown. The chickpeas should be mostly crispy. Once done, leave to cool. You can either cool them down completely and keep for later, or leave to a side while you make the dressing. This salad will work both hot and cold.
Tahini dressing
1 clove garlic
Juice from 1 small lemon
2 tbsp tahini
1/2 tsp dijon mustard
1-2 tbsp water
A pinch of salt
Mix everything together.
Now you need to make the difficult choice of halloumi or feta? What do you choose? Comment below!
If you’re going with halloumi, heat up a pan on medium to high heat. Slice your halloumi into about 0.5cm thick slices. Add to the hot pan. Turn after about 1 minute. If your pan is hot enough, the halloumi should be golden brown. Brown on both sides, then turn off the stove.
If you’re going with feta, then you can either cut it into cubes or choose to crumble it with your fingers.
You’re ready to plate up!
Grab your favorite salad plate or bowl. Add the washed and chopped kale. Next, the tahini dressing. Top with the crunchy, roasted chickpeas and the sweet potato. Last but not least, the cheese of your choice: halloumi slices or feta.
Enjoy!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
