Feelgood salad
Fresh, colorful, crunchy, juicy, savory, sweet and slightly crunchy - oh yes and really healthy :)
Servings: 2 people
Ingredients
- 2 handfuls chopped kale about 60g
- 1/4 head red cabbage about 100g
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 medium sized red grapefruit
- 1/4 medium sized broccoli
- 1 tsp vegetable oil
- 1 sprig parsley
- 1 sprig dill
Crunchy Chickpeas
- 1/2 can chickpeas 120g drained weight
- 1 tsp vegetable oil
- 1/2 tsp your favourite meat seasoning e.g. Aroma-Meister from Würzmeister
- 1/4 tsp smoked paprika
- 1 pinch salt
Dressing
- 1 tbsp tahini good quality
- 1/2 tbsp lemon juice
- 1/2 tbsp olive oil extra virgin
- 1 1/2 tbsp water
- 1/2 tsp salt
Instructions
- Finely chop the red cabbage into strings and add it to a bowl with the chopped kale. Add lemon juice, olive oil and salt and massage the kale and cabbage with your hands for 1-2 minutes. Then let the vegetables rest for 15 minutes at least.
- In the meantime peel the stem of the broccoli and cut it into pieces and the rest into florets. Add the broccoli to a pan with a splash of vegetable oil and let it brown slightly. Then before it starts to stick to the pan, add about 1 deciliter of water and let the broccoli cook until it's very vibrantly green and as tender/crunchy as you like it.
- In another pan add the chickpeas with all the other crunchy chickpeas ingredients and fry on medium high for 5-10 minutes or until as crunchy as you want them.
- Peel the sections of grapefruit out of their skins and chop/tear up the parsley and dill.
- Mix all the dressing ingredients in a separate glass/cup.
- Add all the ingredients to your bowl and enjoy within a day.