Name: Kale falafel salad with toasted pine nuts and hummus
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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

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).

Looking for more summer salads?

Ingredients

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

Method

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 need

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

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