DECONSTRUCTED FALAFEL SALAD

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.