2 Tbsp red wine vinegar
1 Tbsp water Sea-salt flakes and freshly ground black pepper, to season
½ red onion, thinly sliced
2 Tbsp extra virgin olive oil
1 bunch kale, stems removed and leaves torn
200g container hummus
2 cups baby spinach
1 Lebanese cucumber, chopped
250g grape tomatoes, halved
100g feta, crumbled
¼ cup pine nuts, toasted
¼ cup picked flat-leaf parsley leaves
1 Tbsp chopped oregano
2 x 225g packets falafel, prepared according to package directions
In a small bowl, combine vinegar, water and a pinch of salt, then stir in onion. Cover and let stand at room temperature for 20-30 minutes. Drain onion, reserving pickling liquid.
In a large bowl, combine reserved pickling liquid, oil, and a pinch of salt, then add kale. Massage kale with your hands for about 3 minutes or until bright green and tender.
Spread hummus on a platter. Arrange kale, spinach, cucumber, tomatoes, feta, pine nuts, pickled onion, parsley and oregano on top. Season with pepper and top with falafel. Serve.
You might also enjoy making this Green sesame falafel with tahini sauce
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