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Kale falafel salad with toasted pine nuts and hummus

A salad that’s much more than a starter.
Kale falafel salad.
6
15M

Using storebought versions of your favourite Middle Eastern mezze (appetisers) creates a salad that’s much more than a starter. Hummus serves as a creamy base for greens, tomatoes, quick-pickled red onion, herbs and falafel (chickpea patties).

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Ingredients

Method

1.

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.

2.

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.

3.

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 need

You might also enjoy making this Green sesame falafel with tahini sauce

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