Turmeric Fried Eggs and Kale Salad Recipe | olivemagazine

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