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Crispy alfalfa and kale salad
Serves 4 Starters and mains
Ingredients
- 115ml olive oil
- 1tbsp cumin seeds
- 1tbsp apple cider vinegar
- large bunch purple kale
- 100g alfalfa sprouts
- 660g canned chickpeas, drained
- 2tbsp rose harissa paste
- seeds 1 pomegranate
Method
Preheat the oven to 220C/ 200C F/Gas 7. Put the olive oil, cumin seeds, vinegar and a good pinch of salt and pepper in a large bowl and whisk until combined.
Tear the kale leaves away from the stems into bite-sized pieces and toss through the oil mixture, then sprinkle over 2 large baking sheets and bake for 5 minutes. Add the sprouts, tossing everything well to mix, then return to the oven for another 5-10 minutes until crisp.
Put the chickpeas in a bowl, mix in the harissa paste and pomegranate seeds and season to taste. Toss the kale and chickpeas together and serve.
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