The staple salad

The staple salad

By
From
Kenko Kitchen
Serves
2-4
Prep
5 mins
Cooking time
10 mins
Photographer
Elisa Watson

This salad is inspired by my old boss; someone who took me under her wing, always gave me health advice and wowed me with her beautiful foods. That lady is Catherine Gett of The Staple Store and A Staple Space in Melbourne, Australia, where I live. I always think of Catie when I make this salad. It’s so beautifully delicious and yet so simple to make.

Ingredients

Quantity Ingredient
1 bunch broccolini, cut into thirds
4 large kale leaves, chopped
400g tinned chickpeas, drained and rinsed
30g crushed toasted almonds
60g dried cranberries
45g pine nuts
1 tablespoon pepitas
1 tablespoon black sesame seeds
1 tablespoon sunflower seeds
2 tablespoons olive oil, plus extra for drizzling
1 tablespoon pomegranate vinegar
1/2 tablespoon pomegranate molasses
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced

Method

  1. Blanch the broccolini and kale for 2 minutes in a bowl of boiling water, remove and place in a bowl with the chickpeas, almonds and cranberries.
  2. In a small frying pan on low, gently heat the pine nuts, pepitas, sesame seeds and sunflower seeds until golden, about 2 minutes. Add to the salad and toss.
  3. In a small bowl, mix the olive oil, pomegranate vinegar, pomegranate molasses, salt, pepper and lemon juice. Stir to combine, dress the salad and serve. Drizzle over some extra olive oil, if desired.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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