Quick & Easy

Kale, orange and toasted mixed seed salad

Need a healthy, vegan lunch idea? This delicious salad from The Australian Women's Weekly's 'Vegan Kitchen' cookbook is packed with kale, blood orange and chickpeas and can be ready in 20 minutes.
kale, orange and seed salad


Orange and tahini dressing


1.Finely grate rind from orange; reserve 1 teaspoon for the dressing. Segment orange by peeling rind thickly from orange so no white pith remains. Cut between membranes, over a bowl to catch juice, releasing segments into another bowl. Squeeze juice from membranes; you will need 2 tablespoons juice for the dressing.
2.Make orange and tahini dressing; whisk tahini with reserved rind and juice in a small bowl. Gradually add enough of the water until dressing becomes a pouring consistency; whisk until smooth. Season to taste.
3.Place seeds in a small frying pan; stir seeds continuously over medium heat for 2 minutes or until they are lightly browned. Transfer to a small bowl.
4.Remove stems from kale; shred kale finely. Place kale in a large bowl with oil; rub oil into kale until leaves begin to soften.
5.Add chickpeas, orange segments and dressing to kale; toss gently to combine. Serve sprinkled with toasted seeds. Season.

The iron in plant foods like kale is not as well absorbed as that in meat, but eaten with vitamin C-rich foods like citrus, the uptake is increased. The orange and tahini dressing can be made 2 hours ahead but will thicken on standing; whisk in a little extra cold water or orange juice before serving.


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