Lunch on the run

The Guardian - Feast - - Stephen Bush - Rosie Bir­kett

Kale and roasted chick­pea cae­sar Toss 1 drained tin chick­peas with 1 tbsp each of olive oil and honey and 1 minced gar­lic clove. Roast at 200C/400F/gas 6 for 30 min­utes. Mix 80g kale with 2 tsp olive oil and a dash of lemon juice and mas­sage in. Cut ½ a block of hal­loumi into strips, and fry in 1 tsp oil un­til crisp. In a jar, mix 1 gar­lic clove with 4 tbsp nat­u­ral yo­ghurt, 1 tbsp olive oil, 1 tsp each of wine vine­gar and ca­pers and parme­san to taste. Com­bine kale, chick­peas and hal­loumi into two lunch­boxes. Dress be­fore serv­ing.

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