Kale tahini Caesar with za’atar chickpeas and roasted grapes
Ingredients
200g kale leaves, roughly torn
1 tsp lemon juice
1 head romaine, trimmed, halved and sliced 2cm thick
10g mint leaves
15g parsley leaves and soft stems, picked
Za’atar chickpeas:
1 tin chickpeas (400g), drained (240g)
1 tablespoon olive oil
1 tbsp za’atar
Roasted grapes:
400g red seedless grapes
1 tbsp olive oil
salt
Tahini parmesan dressing:
60g tahini
50g Greek-style yoghurt
3½ tbsp lemon juice (from 3 lemons)
2 garlic cloves, peeled and roughly chopped
45g parmesan, roughly grated plus 20g extra, finely grated to serve
15g anchovies in oil, drained (about 4-5)
1½ tsp English mustard
2 tbsp olive oil
Fine sea salt and black pepper
Method
Preheat the oven to 160C. Pat the chickpeas well dry with a clean kitchen towel. Transfer to a bowl and mix the oil, za’atar and a pinch of salt. Spread out onto a large parchment lined baking tray and roast for 1 hour, stirring a couple times throughout, until nicely browned and crisp.
Once the chickpeas are done, set them aside to cool and turn the oven temperature up to 180C. Add the grapes to a medium parchment-lined baking tray with the oil and a pinch of salt. Roast for 10-15 minutes, until they’re lightly blistered but still holding their shape.
Add the kale to a large bowl with ¼ teaspoon salt and the lemon juice and use your hands to massage the leaves. Set aside to soften for about 10 minutes.
Meanwhile, make the dressing by adding all the ingredients to a small food processor with a small pinch of salt and blitzing until smooth.
To the kale add the romaine, herbs and dressing and mix well to combine. Spread out half the mixture onto a large platter and top with half the chickpeas and the grapes then repeat with the remaining salad, chickpeas and grapes. Grate over the extra parmesan and serve.
