Prep time: 10 mins
Cooking time: 15 mins
4-5 kale leaves
10-12 asparagus spears
16-20 grapes (a handful, cut in half)
1 bell pepper (seeds removed, cut into strips)
2 marinated beetroots (grated)
80g walnut halves
1 can chickpeas (drained and rinsed)
1 tbsp toasted sesame seeds
1 bunch of fresh parsley (2-3 sprigs, chopped)
1 tbsp capers
Salt and pepper to taste
For the dressing:
2 tbsp tahini OR smooth peanut butter
1 tbsp maple syrup
1 tbsp tamari or soy sauce
1 lemon (juiced)
½ tsp garlic powder
Grill, griddle pan or panini press
Baking parchment or reusable silicone sheet
Steamer or microwave
Small bowl or cup
- Spread the walnuts on a lined baking tray and toast them in the oven at 200 C for about 7-8 minutes. Set them aside to cool down.
- Heat the grill, griddle pan or panini press. If you like, spray it with cooking spray. Add peppers and asparagus and grill them for about 15 minutes, flipping them over halfway through.
- If using a steamer, cook your kale for about 2 minutes. If using a microwave, put the kale leaves in a bowl and cook for about 1 minute. The leaves should soften but retain vibrant green colour. Remove the tough stem and tear up the leaves. Set them aside to cool down.
- In the mixing bowl, combine chickpeas, parsley, sesame seeds, capers, salt and pepper.
- To make the dressing, combine the dressing ingredients in a small bowl or cup and whisk them with a fork until you reach smooth consistency. If the dressing is really thick, feel free to add a splash of water.
- Finally, arrange the ingredients (including the chickpea mixture) in a shallow bowl and drizzle the dressing on top. If necessary, season with more salt and pepper before serving.
Bell pepper can be of any colour, depending on your preference.
If you have a nut allergy, you can use sunflower seeds or pumpkin seeds instead. You can also use croutons or crispy fried onions.
If you have none of the grilling options, you can roast asparagus and bell pepper instead (approximately 20 minutes at 220 C).