Middle Eastern Inspired Salad

A nourishing salad packed with warm Middle Eastern flavours, sweet pops of pomegranate, creamy feta and crunchy pine nuts. Perfect as a light lunch, meal prep, or served alongside grilled chicken, lamb or salmon.

What you need

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Salad

2 cups kale, washed and roughly chopped

¼ cauliflower, cut into florets

1 × 400g can chickpeas, drained and rinsed

¼ cup toasted pine nuts

¼ red onion, thinly sliced

¼ cup pomegranate arils

50g feta, crumbled

Seasoning

2 tbsp flaxseed oil

1 tbsp smoked paprika

1 tsp ground cumin

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp maple syrup

Salt and freshly cracked black pepper, to taste

Tahini Dressing

1 tbsp tahini

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp flaxseed oil

Method

Preheat your oven to 180°C (fan-forced 160°C) and line a baking tray with baking paper.

In a large bowl, combine the cauliflower florets and chickpeas. Add the flaxseed oil, smoked paprika, cumin, onion powder, garlic powder, maple syrup, salt and pepper. Toss well until everything is evenly coated.

Spread onto the prepared baking tray in a single layer and roast for 25 minutes, or until the cauliflower is caramelised and the chickpeas are lightly crisp.

Meanwhile, heat a dry frying pan over medium heat and cook the kale for 2–3 minutes, stirring frequently, until it becomes slightly crispy while still retaining its vibrant green colour.

To make the dressing, whisk together the tahini, maple syrup, apple cider vinegar and flaxseed oil until smooth and creamy.

In a large serving bowl, combine the crispy kale, roasted cauliflower and chickpeas, red onion, toasted pine nuts and pomegranate arils.

Drizzle over the dressing and gently toss to coat. Finish with generous crumbles of feta and serve immediately.