Salmon and Kalette Salad with Tahini Dressing

Prep Time 20 minutes

Servings 4


150g fillet of hot smoked salmon

2 tbsp extra virgin olive oil

1 x (400g) can chickpeas, drain dried

½ tsp coriander seeds, crushed

300g kalettes, roughly chopped

1 small Granny Smith apple, julienned

½ bunch parsley, chopped

½ bunch of mint, leaves picked and chopped

1 ripe tomato, deseeded and finely diced

Wholemeal couscous


1 tbsp tahini

1 lemon, juice

1 tsp sumac

Salt & pepper


For the dressing mix the ingredients together with 80ml of water until or until the dressing is the consistency of pouring cream.

Heat a pan over a high heat and add the oil. Add the chickpeas and a pinch of salt and cook for 5-8 tossing regularly or until crisp. Add the coriander seeds and toss again to toast for a few seconds. Remove from heat and cool to room temperature.

Cook the couscous as per packet directions, with a pinch of salt and a drizzle of olive oil.

Add the chopped kalettes to a large bowl along with the flaked salmon, apple, couscous and herbs. Add dressing and toss to coat everything. Arrange on a platter and top with crispy chickpeas.


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