Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
For the dressing
- 4tablespoons olive oil
- 2tablespoons rice wine vinegar
- 400grams kale, washed and drained
- 2tablespoons sesame oil
- 2 small carrot, diced
- 120grams blue cheese
Nutrition per serving
1620kJ / 388Cal
1620 Kilojoules or 388 Calories
19% of daily energy intake*
Protein
6.2grams
Fat
37.8grams
Carbs
5.0grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This aromatic, spiced warm salad features the crumbly texture of blue cheese with the crunch of carrot.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Toss the kale in the sesame oil and place on a baking sheet. Empty the drained chickpeas into a baking dish.
Step 2 of 3
Place the kale on the top shelf of the oven and place the chickpeas in the middle tray and bake everything for 20 minutes or until the kale becomes crisp.
Step 3 of 3
Combine your dressing ingredients of oil, vinegar and ginger in a serving bowl and set to one side. Remove the kale and chick peas from the oven and place into a serving bowl. Mix together with the grated carrot and drizzle with the dressing to serve.
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