When winter rolls around I gravitate towards warm and hearty salads, like this kale and roasted brussels sprout salad with crispy chickpeas and maple-tahini dressing. It's loaded with texture and flavour that keeps you coming back for more.


Ingredients
Method
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Thinly slice 350g brussels sprouts and transfer to the first baking sheet. Cover with 3 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt and a few cracks of black pepper. Toss to coat. Drain, rinse and dry 1 can chickpeas, then transfer to the second baking sheet. Season with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika and ½ teaspoon salt. Toss to coat. Transfer the brussels sprouts and chickpeas to oven and bake for 30-35 minutes, or until crispy.
- Meanwhile, remove and discard stems from 1 bunch of kale, then roughly chop and thoroughly wash and dry the leaves. Add to a large bowl and cover with 1 tablespoon olive oil and ½ teaspoon salt. Using your hands, massage the kale until it has reduced in size by about half. Set aside while you make the maple-tahini dressing.
- In a small bowl, combine 4 tablespoon tahini, the juice of ½ lemon, a pinch of salt and a few cracks of black pepper. Whisk until thickened. Gradually add cold water, 1 tablespoon at a time, until you’ve reached your desired consistency — it should be loose and creamy, about 3-4 tbsp. Add 1 tablespoon maple syrup and whisk again. Taste and adjust seasoning until it's the perfect balance of sweet and salty.
- Add roasted chickpeas, brussels sprouts and ¼ cup raisins to the massaged kale, cover in maple-tahini dressing and toss to coat.





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