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Kale Salad with roasted Sesame dressing

KALE SALAD WITH JAPANESE ROASTED SESAME DRESSING AND POMEGRANATE

A vibrant kale salad with Japanese-inspired roasted sesame dressing, pomegranate, celery, chickpeas and tofu: packed with flavour and protein!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salate
Cuisine Fusion cuisine
Servings 4 portions

Recommended Equipment

salad spinner*
knife*
cutting board*
colander*
measuring spoons*

Ingredients
  

  • 50 g kale, hard stems removed and chopped
  • 1/2 smoked tofu, cut in 1 cm cubes about 100 g
  • 3 stalks celery, sliced
  • 1/2 can of chickpeas, rinsed about 100 g
  • 3 tablespoons pomegranate arils

Roasted Sesame Dressing

  • 1 tablespoon water
  • 1 tablespoon roasted sesame oil
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce use tamari for gluten-free
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon grated ginger
  • pinch of black pepper

Instructions
 

  • Mix kale, tofu, celery and chickpeas in a big bowl.
  • Mix all the dressing ingredients in a small bowl.
  • Open the pomegranate. There are many ways to do that, my favourite is opening it in a bowl of water. No splashes, the arils sink to the ground and all the peely stuff swims to the surface.
  • Mix the salad with dressing and pomegranate and serve immediately.
Keyword buffet
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