The classic caesar salad is easily adapted to a plant-based kale caesar salad. The kale is massaged with homemade cashew cheese, chickpeas are spice dusted and roasted, and added to the kale along with hempseeds and capers that add a salty flavour. Toasted sourdough slices are rubbed with a garlic cloves and slices of avocado adding crunch and creaminess.

Health benefits:

·       Nutritional yeast is a highly nutritious plant-based food product with various potential health benefits. It can be used to add extra protein, vitamins, minerals and antioxidants to meals. Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity.

KALE CAESAR SALAD

PB, V, GF, DF

Cashew cheese:

1 cup (140 g) raw cashews, soak the cashews in boiling water for 20 minutes, drain

1 garlic clove

1 lemon, zest and juice

1 tbsp (20 g) nutritional yeast

¾ cup (200 ml.) water

Add the ingredients to a blender and blitz until the dressing is smooth and creamy.

Salad:

½ cup (82 g) chickpeas + cumin + garlic powder + onion powder

bunch of curly kale

½ cup (240 g) cashew cheese dressing

2 tbsp (15 g) capers

hemp seeds

2 sourdough bread slices + garlic cloves

1 avocado, sliced

Preheat the oven to 180’C. Drain the chickpeas, remove moisture by rubbing between a paper towel, dust with spices and roast on a tray in the oven for 10 minutes. Wash and dry the kale and tear into pieces, then massage with cashew cheese until softened. Add the massaged kale to a platter or flat bowl and sprinkle with roasted chickpeas, capers and hemp seeds. Toast or grill the sourdough slices and rub with garlic cloves. Cut an avocado in half, slice and remove it carefully with a spoon. Add to the edge of a platter or flat bowl along with the sourdough slices.