We only have 4 days to go until our 1st Creative Cookery Class of the season with The FoodRemedy. I am truly looking forward to getting back into the kitchen to create and get healthy with our awesome Cork Community!
If you didn’t have a chance to come to our cookery classes last season it is your lucky day because I am going to share a recipe for one of my favorite salads from last season’s Delicious Detox night.
Just a little teaser for the upcoming Sensational Salads class happening this Wednesday night, 7-9pm at the Cookery Cottage on South Dougals Road in Cork. We still have a few spots left. Get in touch to book a place here.
Luscious, Lavish & Luxurious Super Green Salad
- 2 cups soaked and cooked chickpeas
- 1 cup unsweetened desiccated coconut
- 2 tablespoon tamari
- 2 tablespoons coconut oil melted
- 1/4 teaspoon cayenne pepper
- 4 cups Tuscan kale, roughly torn
- 2 cups fresh broccoli florets
- 1/4 head purple cabbage, shredded
- 1/2 cup fresh parsley and coriander, roughly chopped
- hemp seeds , sesame seeds and or chia seeds
- 2 red grapefruits peeled and segmented
- 2 ripe, but firm avocados, sliced
Lemon Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon tamari
- juice + zest from 1 lemon (use only half of the zest)
- 2 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- salt + pepper, to taste
- Add all the dressing ingredients to a bowl and whisk together or use a blender or food processor. Adjust salt & pepper to taste. The dressing can be made a week in advance and stored in the fridge until ready to use.
- Preheat the oven to 200-215 degrees
- Dry the cooked chickpeas out with a towel. Place the dry chickpeas and coconut onto a baking sheet and toss with the tamari, coconut oil and cayenne pepper. Try to coat them evenly. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven.
- Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Massage the kale with your hands for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Don’t be afraid to over dress this salad. It can take it!
- Add the grapefruit segments and avocado. Gently toss to combine.
- Divide the salad into bowls. Top with the crunchy coconut chickpeas and a sprinkle of seeds.