DE­CON­STRUCTED FALAFEL SALAD

Prevention (Australia) - - Food | Simple Meals -

SERVES 4 HANDS ON 15 MIN­UTES COOK­ING TIME 40 MIN­UTES

Ex­tra-vir­gin olive oil

2 bunches of kale, stems re­moved

1 Le­banese cu­cum­ber, sliced into thin rounds

150g (3 cups) store-bought pita chips

½ cup flat-leaf pars­ley leaves, roughly chopped

½ cup mint leaves

1 lemon, cut into wedges

Sea salt

CRISPY ROASTED CHICK­PEAS

550g cooked chick­peas (about 2 drained

cans), pat­ted dry

Ex­tra-vir­gin olive oil

2 gar­lic cloves, finely chopped

2 tea­spoons ground cumin

1 tea­spoon pa­prika

Sea salt and black pep­per

LEMON TAHINI

90g (⅓ cup) tahini

Juice of 1 lemon, plus ex­tra if needed

1 gar­lic clove, very finely chopped

Sea salt and black pep­per

1. Pre­heat the oven to 220°C. For the crispy roasted chick­peas, place the drained chick­peas in a small oven­proof dish. Cover with olive oil, sea­son well with two big pinches of sea salt and black pep­per, and add the gar­lic, cumin and pa­prika. Stir to com­bine. Roast for 35-40 min­utes, un­til the chick­peas are crispy. Set aside.

2. Place a large fry­ing pan over a medium heat and driz­zle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2-3 min­utes, un­til wilted.

3. To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and gar­lic. Grad­u­ally add 1 ta­ble­spoon of wa­ter at a time, un­til the sauce is the con­sis­tency of thick­ened cream. If the tahini ‘siezes’ and be­comes very thick, add more wa­ter; it will even­tu­ally come back together to form a co­he­sive creamy sauce. Sea­son with sea salt and black pep­per, and add more lemon juice if you like it lemony. 4. Com­bine the crispy chick­peas (and their cook­ing oil) with the kale, cu­cum­ber, half the pita chips and herbs. To serve, driz­zle over the lemon tahini and scat­ter over the re­main­ing pita chips. Serve with lemon wedges on the side.

NU­TRI­TION (per serv­ing) 2313 kJ/553 cal. Pro­tein 21.3g. Sat­u­rated fat 3.5g. Carbs 46.3g. Fi­bre 20.5g. Sodium 739mg.

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