Kale and tahini caesar salad with za'atar chickpeas and roasted grapes

lunch · ⏱ 85 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: fish, gluten, milk, mustard

v4 · rb0e705f985 20260727Z1751 200 g kale leaf 56.7 ml lemon juice 59.1 ml olive oil 400 g red seedless grape salt to taste 65 g parmesan 🔥 preheat the oven to 160°C 🔥 pat chickpeas dry and mix with olive oil, za'atar, and a pinch of salt for roasting 🔥 ⏱ 1 h roast chickpeas at 160°C, stirring a couple times throughout, until nicely browned and crisp 🔥 cool chickpeas, then turn the oven temperature up to 180°C 🔥 ⏱ 10-15 min roast grapes at 180°C with olive oil and a pinch of salt until lightly blistered but still holding their shape ⏱ 10 min massage kale with lemon juice and 1/4 teaspoon salt and soften make tahini parmesan dressing by blitzing tahini, greek-style yoghurt, lemon juice, garlic, parmesan, anchovies in oil, english mustard, olive oil, salt, and black pepper until smooth 🌀 combine kale with romaine, mint leaves, parsley leaves, and the dressing 🍽 assemble salad on platter in two portions with half the chickpeas and half the grapes, then repeat 🔪 grate extra parmesan over the assembled salad and serve Kale Tahini Caesar Salad 🥗 240 g chickpea 1 tbsp za'atar 1 piece romaine 10 g mint leaf 15 g parsley leaf 60 g tahini 50 g greek-style yoghurt 2 pieces garlic clove 5 pieces anchovy in oil 1½ tsp english mustard black pepper to taste chickpea, za'atar 15 ml red seedless grape 15 ml olive oil salt 5 ml romaine, mint leaf, parsley leaf 32 g 52 ml 30 ml 32 g parmesan
http://flowcooking.food/en-us/recipe/625/kale-and-tahini-caesar-salad-with-zaatar-chickpeas-and-roasted-grapes/