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Middle Eastern Kale Salad with Feta | Crisp & Savory
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Gurkerl Küche
Knackiger Grünkohl trifft auf cremigen Feta, im Backrohr geröstete Kichererbsen und ein samtiges Tahini-Dressing. Dieser orientalische Hauptspeisensalat bringt frischen Schwung und herbstliche Wärme auf deinen Teller.
Preparation method
Preparation & roasting in the oven
Preheat the oven to 190 °C convection and line a baking sheet with baking paper. Thoroughly rinse the canned chickpeas and pat dry with paper towels.
Spread the chickpeas on the baking sheet and toss with 15 ml extra virgin olive oil, ground cumin, and a little fine salt and ground black pepper. Roast in the preheated oven for 20 to 25 minutes until crispy. In the last 5 minutes, briefly toast the walnut kernels along with them, then remove from the oven and allow to cool slightly.
Marinating the kale & dressing
Thoroughly wash the fresh kale, shake dry, and remove the woody stems. Tear the tender leaves into bite-sized pieces and place them in a spacious salad bowl.
Chef's tip
Massaging kale: Kneading with a little lemon juice and olive oil gently breaks down the fibrous structure – making the kale wonderfully tender and easily digestible.
Crispy variation: You can spread a small portion of the kale leaves tossed with a little olive oil onto the baking sheet and roast in the oven for 8 minutes into delicate kale chips.
Ingredients
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