Serves 4-6
- 200g Kale, very finely shredded or grated with the stalks removed
- 300g Red Cabbage, shredded or finely grated
- 2 Carrots, shredded or finely grated
- 2 Tomatoes, chopped into small dice
- 1 Red Pepper, chopped into small dice
- 2 Ripe Avocados, peeled and chopped
- 110g Paneer, chopped into small cubes (Optional)
- 1 400g Can Kala Channa (Dark Brown Chickpeas), drained and rinsed
- 1 Lemon
- 1 Lime
- 50g Coriander, finely chopped
- 1 teaspoon salt
- 1 Green Chilli, finely chopped
- 1 Handful of Pine Nuts
Method
- Place the very finely chopped kale into a large bowl.
- Add the red cabbage, carrots, tomatoes, red pepper, avocados, paneer, chickpeas, pine nuts and the coriander.
- Mix everything together and add the juice of the lemon and the lime.
- Add the salt and the green chilli and mix well into the salad.
- Allow the salad to rest in the fridge for at least thirty minutes, allowing the flavours to develop and the citrus to work its magic on the kale before serving.
Tips
- You can toast the pine nuts in a dry frypan on a low to medium heat for a couple of minutes. Just keep an eye on them as they burn very quickly.
- I sometimes chop up leftover homemade polenta into cubes and shallow fry until crispy. Sprinkle over the salad just before serving.
- Cans of kala channa (dark brown chickpeas) are available from some supermarkets, however if you can't get these, just use a can of the regular chickpeas. The kala channa has a much nuttier flavour than regular chickpeas.
