Turmeric Roasted Fennel, Chickpeas and Kale Salad

• Produce

  • 1 Coriander, fresh
  • 1 large bunch Curly kale
  • 1 Fennel, bulb
  • 3 Garlic cloves
  • 1 tsp Ginger, fresh

• Condiments

  • 1/4 Lemon juice

• Baking & Spices

  • 1 Sea salt
  • 1 pinch Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Olive oil

• Other

  • 1 X400g can chickpeas (1½ cup

Found on nirvanacakery.com

Description

Ingredients

• 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

Directions

• Preheat the oven to 200°C (180°C fan)
• 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.
• 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.
• 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.
• Mix all of the ingredients for the dressing.
• Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.
• Enjoy!