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Tumeric Roasted Fennel, Chickpeas and Kale Salad

Author: Hana, Nirvana Cakery
Serves: 2-4 servings
  • 1 fennel bulb
  • 1x400g can chickpeas (1½ cup)
  • 3 garlic cloves, halved
  • 1tsp turmeric
  • sea salt
  • 2tbsp olive oil
  • large bunch of curly kale
  • fresh coriander to garnish, optional
  • Dressing:
  • 1tsp fresh ginger, peeled and grated
  • 2tbsp olive oil
  • ¼ lemon, juice
  • pinch of sea salt
  1. Preheat the oven to 400 degrees 
  2. Cut fennel into 8 wedges, place into a bowl and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto 1 side of a baking sheet.
  3. Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
  4. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
  5. Mix all of the ingredients for the dressing.
  6. Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.
  7. Enjoy!
This entry is related to the following products. Click on any of them for more information.
Garlic, Kale, Fennel,
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