Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.81 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 bunch kale
- 400grams Kent pumpkin
- 2tablespoons almond dukkah
- 840grams no-added-salt chickpeas, rinsed, drained
- 1/2 cup Macro natural seed mix with pine nuts
- 2 lemons
- 1/2 cup Greek-style natural yoghurt
- 2 cloves garlic, crushed
- 2tablespoons organic hulled tahini
- 1/2 bunch continental parsley, leaves picked
- 2 wholemeal Lebanese bread rounds, cut into wedges
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
2750kJ / 660Cal
2750 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
25.5grams
Fat
22.5grams
Carbs
53.5grams
Sugars
14.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Delight at dinnertime with a healthier kale, pumpkin and chickpea salad packed with flavour and crunch. Prepared in an air fryer, this budget-friendly dish is on the table in 25 minutes.
Method
Step 1 of 4
Spray kale with oil. Preheat a 5L air fryer to 200°C. Cook kale, in batches, for 5 minutes or until crisp. Transfer kale to a chopping board.
Step 2 of 4
Cut pumpkin into wedges, then cut each wedge in half. Sprinkle with dukkah. Spray pumpkin with oil. Place pumpkin in air-fryer basket and cook at 180°C for 8 minutes or until pumpkin is golden and tender.
Step 3 of 4
Combine chickpeas and seed mix in the air fryer basket. Spray with oil and cook at 180°C for 8 minutes or until toasted.
Step 4 of 4
Zest and juice 1 lemon. Cut remaining lemon into cheeks. Combine lemon zest and juice, yoghurt, garlic, tahini and 1/4 cup water in a bowl. Mix well. Arrange kale, pumpkin and chickpea mixture on plates. Drizzle with yoghurt mixture. Season with freshly cracked black pepper. Serve with bread and lemon cheeks.
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