Today on the menu: kale salad! Paired with vegan bacon, croutons, fresh mustard dressing and capers. Sounds good right?!
Ingredients
3 handfull
fresh kale
1/2
cumcumber
handfull
cherry tomatoes
4 tbsp
roasted chickpeas
1 tbsp
coconut flakes
1 tsp
sweet paprika powder
1
fresh fig
1/2
avocado
1 tbsp
croutons (made of crispbread)
80 g
vegan bacon
1 tbsp
mustard
1 tsp
vegan mayonnaise
1 tbsp
lemon juice
1 tsp
nutritional yeast
1 tbsp
capers
2 tbsp
coconut oil
How to make
1
Preheat your oven to 200 degrees
2
Stir together 2 tablespoons coconut oil, pepper/salt, 1 tsp paprika in a mixing bowl so that the coconut flakes are well coated and spread on a baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown and crispy. Check frequently and scoop over during baking, as the chickpeas burn quickly.
3
Put three handfuls of kale (or lettuce if you don't fancy kale) in a bowl. Cut up the cucumber and tomatoes.
4
Stir the ingredients for the dressing in a blender or food processor until it has a creamy texture.
5
Meanwhile, heat a pan and heat the vegan bacon on medium heat for 5 minutes until golden brown. Make croutons from a piece of crispbread and set aside.
6
Combine the kale and vegetables with the dressing in a bowl and stir to combine. Spread the vegan bacon and croutons on top and serve with the remaining dressing separately.
calories: 660 (33%)
fat: 33g (41%)
saturates: 13g (59%)
sugars: 5g (10%)
salt: 44mg (7%)
protein: 36g (62%)
carbs: 48g (96%)
fibre: 24g (80%)
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