Turmeric Fried Eggs and Kale Salad Recipe
Spice up your everyday with a pinch of turmeric. This veggie salad sees turmeric-spiced fried eggs on a bed of crunchy kale and chickpeas, drizzled with a tahini sauce
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Cooking tools:
- Microplane
- Kitchen scale
- Measuring spoon
- Measuring cup
- Kettle
- Stove
- Oven
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Skillet
- Spoon
- Serving bowl
Ingredients
- 50g tahini
- 1 lemon zested and juiced to make 3 tbsp
- 1 tbsp runny honey
- 3 tbsp olive oil
- 2 tsp rose harissa
- 1 garlic clove grated
- 70g kale tough stems removed, chopped
- 400g tin of chickpeas drained and rinsed
- 1 chargrilled red pepper cut into strips
- small handful of flat-leaf parsley roughly chopped, plus extra to garnish
- ½ tsp ground turmeric
- pinch of dried chilli flakes
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