A fresh and healthy take on an Egyptian classic. This Kale Fattoush is ready in 15 minutes, bursting with flavor, full of goodness and adaptable for any meal.
Kale Fattoush [Vegan]
- 7 ounces kale or cavolo nero
- 2 echalion shallots
- 10 small-variety heirloom tomatoes (or other small tomatoes)
- 8 red-skinned radishes
- 1 zucchini
- 5 sprigs fresh mint
- 5 sprigs fresh parsley
- 2 wholemeal pita or flatbreads
- Juice of ½ organic lemon
- 1 clove garlic
- 3 tsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp sumac
- Pinch Himalayan pink salt (or other good salt)
- Black pepper
- Tear the kale leaves into bite-sized pieces, removing the center stems, and place them in a large bowl.
- Make the dressing by combining all of the ingredients and giving it a good stir. Pour this into the bowl and massage the kale leaves until they are bright green and tender.
- Slice the shallots thinly and stir these in with the kale, helping them to marinate.
- Halve the tomatoes, slice the radishes into slivers and chop the leaves of the mint and parsley. Add these to the kale.
- Spiralise the zucchini (or use a peeler to create ribbons) and stir these in too.
- When you're just about ready to serve, toast the bread, cut into little squares and stir in. I like to keep some back to sprinkle on top, to retain some of the crunch.
- Garnish with a squeeze more lemon and a pinch more sumac.