Kale Salad with Almond Ginger Dressing

Serves: 6

A light and zesty salad, packed with healthy ingredients, and perfect for long lazy lunches or packed away for a summer picnic.

2 courgettes, sliced into strips

3 red peppers, sliced into strips

olive oil, for drizzling

180g kale leaves

120g red cabbage, thinly sliced

12 whole radishes, cut into quarters

300g quinoa, cooked according to packet instructions

480g chickpeas, drained and rinsed

120g red onion

pinch of salt and pepper

2 avocados, sliced

pinch of sesame seeds

pinch of flaked almonds

For the almond and ginger dressing:

60g fresh ginger

2 garlic cloves, halved

50g ground almonds

50ml white wine vinegar

10ml tamari soy sauce

20ml maple syrup

1 tbsp rapeseed oil

the juice of half a lemon

Preheat the oven to 200C/400F/Gas 6. Lay the courgette and red pepper on a baking tray, drizzle with a little olive oil, roast for 15-20 minutes and then drain on a paper towel.
Create the dressing by placing the ginger, garlic and 1 tbsp water into a blender and pulse to form a smooth paste. Add the almonds, vinegar, tamari soy sauce, maple syrup and oil and blend again. Add water 1 tbsp at a time until the consistency resembles runny hummus.
Place the kale in a bowl and dress with the ginger and almond dressing. Add the cabbage, radish, quinoa, chickpeas, red onions and salt and pepper and toss well. Divide among two salad bowls, piling the mixture high. Top with the roasted courgette, roasted pepper and avocado.
Toast the sesame seeds and flaked almonds in a dry pan for a few minutes and add to the salad.

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