If you want to impress someone, this salad will make them want to date you-it's that good.
We love kale-based salads around here, and you want to know why? You guessed it! Because it won't get soggy in the fridge. Everything from the crisp veggies and sweet, chewy dates to the creamy avocado, vegan feta cheese, and irresistible dressing makes this salad addictive.
Prep Time: 15 minutes
INGREDIENTS
- ½ red onion, thinly sliced
- 3 tbsp apple cider vinegar
- 1 head kale, shredded
- 1 tbsp extra-virgin olive oil
- 1 (15oz/425g) can chickpeas, drained and rinsed
- ⅓ cup chopped dates
- 1 cup chopped cucumber
- 1 ripe avocado, pit and skin removed, cubed
- ¼ cup chopped walnuts
- ½ cup crumbled vegan feta
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp tahini
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- ¼ tsp salt
- Freshly ground black pepper
METHOD
-
To a small bowl, add the onion and apple cider vinegar. Add 1 tablespoon of water at a time until the onions are covered. Set aside.
-
To a large salad bowl, add the shredded kale and olive oil. Massage the kale with your hands to make it more tender for 1 to 2 minutes.
-
Add the chickpeas, dates, cucumber, avocado, walnuts, and feta to the salad bowl. Drain the onions, then top the salad with the pickled onions.
-
Make the dressing. In a small bowl or jar, combine the dressing ingredients. Whisk or shake to combine, and pour over the top of the assembled salad! Enjoy!
NOTE: Keep in the fridge in an airtight container for up to 3 days.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
