Kale- ogranate!

** Prep time: 60 minutes

** Serves: 4 people


** Ingredients

4 tblsp of Tahini (Sesame Paste)

4 tblsp of Extra Virgin Olive Oil

2 limes

1 packet of American Kale (Curly)

1 Cup of Chickpeas

1 Cup of Cherry Tomatoes

1 tsp of White Sesame Seeds

½ Bowl of Pomegranate

½ Avocado

¼ Red Bell Pepper

¼ Cup of Roasted Pine Nuts




  1. Mix the olive oil into the tahini
  2. Squeeze the lime juice into the mix
  3. Stir well in order to get a runnier consistency


  1. Soak the chickpeas for an hour and put them into a pressure cooker for 3 whistles.
  2. Once they are ready, take them out of the pressure cooker and then boil them till they are edible.
  3. Put them in the fridge to cool.
  4. Soak the kale in a tub of room temperature water for 15 minutes.  
  5. Rib the leaves, cut them into pieces and massage them with salt until the colour brightens
  6. Open the pomegranate, cut the cherry tomatoes into halves and cut the avocado and red bell peppers into long thin pieces
  7. Add all of the ingredients into the kale and drizzle the dressing over it.
  8. Toss the salad and add salt to taste.


Serving Tips:

  1. Make sure the dressing is a runny consistency or else it won’t mix into the salad.
  2. The longer you leave the dressing in, the more it sits in the leaves
  3. If you refrigerate, double check the flavours as they tend to wear off


Happy Choppings!


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