Post by littlemissfreefrom on Aug 31, 2015 20:00:22 GMT
l Gluten free l Vegan l Dairy free l Egg free l
**Contains Nuts**
SERVES 2-3
Ingredients
For the salad base:
200g curly kale
juice of 1 lime
1 ripe avocado, cubed
10 cherry tomatoes, finely chopped
Dressing:
50g plain cashews (ideally soak in water for 8+ hrs or over night)
Approx 80ml or 4 tbsp of coconut cream
juice of half a lime
handful of coriander, roughly chopped stalks and all
pinch of salt
Topping:
1 can of chickpeas, drained and rinsed
heaped tsp smokey paprika
1 tsp ground cumin powder
1/4 tsp chilli powder or to taste
olive oil
Alpro simply plain dairy free yogurt (or plain yoghurt if you can have it!)
Directions
1. Preheat the oven to 200c. Rinse the kale and place into a large mixing bowl with the juice of a lime. Gather and scrunch the kale leaves with you hands to start to tenderise the leaves. Set aside for 20 minutes.
2. Place the chickpeas on a baking tray and drizzle with olive oil, add the paprika, chilli and cumin and mix well to coat. Season with salt and pepper. Place in the oven and bake for 15 minutes.
3. While waiting for the chickpeas, get to making the ‘creamy’ dressing. In a food processor combine the now soft cashews, juice of half a lime, coconut cream, and coriander. Blitz until a liquid paste forms.
4. Once the chickpeas are ready remove the tray from the oven and set aside. Combine the cashew sauce, avocado, and cherry tomatoes with the kale in the mixing bowl. Use your hands to mix and coat the kale. Scoop onto plates, top with the chickpeas, a drizzle of dairy free natural yoghurt and some lime wedges to serve. Eat straight away.