Natalie's Kale Goodness
Ingredients
For the crunchy lupins:
200
g
cooked lupins (equivalent to 1 jar), alternatively chickpeas
1
red onion
1
tb
olive oil
1
ts
paprika, cumin and garlic powder
Some
salt and pepper
For the salad:
250
g
fresh kale
2
apples
For the dressing:
3
tb
tahini
1
tb
olive oil
1
tb
mustard, medium hot
2
tb
apple cider vinegar
1
tb
apple cider vinegar
Some
salt and pepper
To serve:
4
tb
seed mix
pomegranate seeds, optional
Preparation
1. Preheat the oven to 180°C top and bottom heat.
2. Rinse the lupins and place in a bowl. Pour boiling water over them and leave to infuse for 5 minutes - this draws out the bitter substances.
3. Drain again and place on a baking tray lined with baking paper.
4. Peel the onion, cut into eighths and place on the baking tray. Sprinkle with olive oil, spices, salt and pepper. Mix everything together.
5. Bake in the oven for 25-30 minutes. Stir occasionally until all sides become crispy.
6. For the salad: Wash the kale and pluck the leaves off the stalks into a salad bowl. Slice the apples.
7. For the dressing: Mix the tahini, olive oil, mustard, apple cider vinegar, sugar beet syrup, salt, pepper and 1 tablespoon of water. Pour over the kale and "massage" into the salad with clean hands.
8. Add the apple slices, lupins and onions to the kale. Mix everything together briefly. This is a recipe from Natalie Reichelt's cookery book. She hopes you enjoy it.
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