Kale salad with smoked trout, haloumi & tahini yoghurt

• Gluten free

• Seafood

  • 200 g Trout, hot smoked

• Produce

  • 1 Avocado
  • 1 400 g tin Chickpeas
  • 1 tsp Chilli flakes
  • 1/4 cup Coriander, firmly packed leaves
  • 400 g Kale
  • 1/4 cup Mint, firmly packed leaves
  • 1/3 cup Mint, leaves
  • 1/2 cup Parsley, firmly packed leaves
  • 1/3 cup Pomegranate arils
  • 50 g Snow pea sprouts

• Refrigerated

  • 4 Eggs, soft

• Condiments

  • 2 tbsp Lime juice
  • 1 tbsp Tahini

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 pinch Salt
  • 1 Salt & black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, virgin
  • 89 1/2 ml Olive oil
  • 2 tsp Red wine vinegar

• Dairy

  • 2 tbsp Greek yoghurt
  • 200 g Haloumi cheese

• Liquids

  • 2 tbsp Water

Found on heneedsfood.com