This title is a bit of a joke, because Masterchef starts next week and deconstructed foods is one of their favourites (as is x ingredient three ways, so you might see one of them soon, too!). I LOVE Masterchef, and seriously hope I get a chance to watch it this season. For some reason I have not been watching much TV at all, even though I’m home all day. I guess I don’t really want Theo watching it too much, and as of about two weeks ago, whenever it’s on, he becomes completely entranced! It’s a bit scary. It’s the same with my phone! Anyway, I fancied a chickpea salad, and I had some tahini, so the deconstructed hummus salad was born!
This is a really tasty main on its own, or you could share it with a few people as a side dish.
- Two handfuls chopped kale
- 1 400g tin chickpeas, drained and washed
- 1 tbsp tahini
- Juice of 1/2 lemon
- 1 tsp extra virgin olive oil
- 6/7 cherry tomatoes, halved
- 1 avocado, pitted and sliced
- 1 tsp sesame seeds
Step one: Put the kale on to steam. Different people have kale cooked for different lengths of time, but I steam it for 15 minutes with a little bit of salt sprinkled on top.
Step two: Meanwhile, prepare the tahini sauce. Mix together the tahini, lemon juice and olive oil so that it takes on a smooth consistency.
Step three: Combine the sauce with the chickpeas and tomatoes. I left mine to marinate in the lemony tahini sauce while the kale cooked.
Step four: Layer up the kale, then the chickpeas and top with the avocado and sesame seeds. I also made a slightly thicker dressing of just tahini and a squeeze of lemon juice, which I drizzled on top.
Serves one very generous lunch portion or makes a super side salad if you’ve got a few other dishes to go alongside it.Follow BeNourishd