Ingredients
Orange and tahini dressing
Method
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.
Note