I love the sharp and striking flavours of this winter salad. Perfect to finish off a month of cleansing. I’ve blended these grated and finely chopped raw ingredients with the crunchy punch of spicy chickpeas. The result is a high nutrient plant-based dish with a crisp protein bite aimed at exciting the taste buds and providing a little warmth on these wintry days.
I will be serving this up alongside a green Mexican salsa and guacamole with popping black beans at our Pop up Winter Wellbeing Retreat day this Sunday (27th January) in Ditchling, East Sussex. More information on the events page!
· 1 large sweet potato
· 2 cups of thinly sliced kale
· 1 cup of thinly sliced red cabbage
· ½ cup finely chopped coriander
· 2 spring onions finely sliced
· ¼ cup pumpkin seeds/smashed hazelnuts
· 2 tablespoons organic coconut oil
· Juice of 1 lime
· 2 teaspoons maple syrup
· 2 tablespoons of coconut flakes
· Salt to season
· Dried chilli flakes
1. Grate sweet potato
2. Massage the kale with the coconut oil for 30 seconds until it turns bright green and softens a little
3. Combine sweet potato and red cabbage with the kale
4. Let the salad stand for 30 minutes before serving to allow the flavours to combine
· 400g can chickpeas, drained
· 1 tsp rapeseed oil
· 1 tsp smoked paprika
· 1 tsp ground cumin
· 1 tsp ground coriander
Heat oven to 180C/160C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.