• Sandra

Another wee recipe for week 1 where everyone received Kale in their crate

Kale and Chick Pea Salad with Sesame Seeds

Can use a range of kale varieties if you wish


Large handful of kale- washed and dried

1 tsp grated ginger

2 garlic cloves (crushed with a pinch of salt)

1 tablespoon red wine vinegar

400g tin chickpeas –drained

2 carrots grated >roughly

2 tablespoon sesame oil

lemon juice to taste

1 tablespoon toasted sesame seeds


Tear kale into small pieces (remove all stocks)

Mix together garlic, ginger, vinegar> rub into the kale leaves then leave aside for 20 mins

Mix carrots, chickpeas and add oil and lemon juice.

Add together

Serve in a large bowl with sesame seeds sprinkled over

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