Kale salad with roasted chickpeas - Good Food Group A/S
Kale salad with roasted chickpeas - Serve with dressing and lime wedges, as an accompaniment to poultry or as part of a salad buffet.
Ingredients
- 1 small red pointed cabbage
- 200 g fresh baby spinach
- 2 tbsp. Svansø Olive Oil Sansa
- 1 tbsp. Svansø lime juice
- 400 g Svansø cooked chickpeas
- 1 tbsp. red curry paste
- 1 fresh red chili
- 200 g Svansø Dried Apricot
- 75 g Sun Island walnut pieces
- 2 whole limes cut into wedges
- Fresh mint or coriander for garnish
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