I had a huge bunch of kale yesterday that needed using up and I fancied doing something quite different and interesting with it. And this is what I came up with – Turmeric Roasted Fennel, Chickpeas and Kale Salad. It’s utterly scrumptious, looks beautiful with the golden colours from turmeric and is perfectly wholesome.
I’ve roasted everything, even the kale in the oven. It’s February, it’s cold and I crave warm comfort foods. The fennel and the chickpeas can be roasted on the same baking sheet, they take about 30 minutes to roast. And then you will need a separate one for the kale, which took me about 10 minutes to roast, although you can leave the kale in the oven longer for more crispy finish. At the end I’ve tossed everything with some ginger dressing to compliment the turmeric and chopped fresh coriander, yum. You could have this for lunch on it’s own or just as a side dish for a more substantial meal. Enjoy:)
- 1 fennel bulb
- 1x400g can chickpeas (1 1/2 cup)
- 3 garlic cloves, halved
- 1tsp turmeric
- sea salt
- 2tbsp olive oil
- large bunch of curly kale
- fresh coriander to garnish, optional
- 1tsp fresh ginger, peeled and grated
- 2tbsp olive oil
- 1/4 lemon, juice
- pinch of sea salt
- Preheat the oven to 200°C (390F)
- Cut fennel into 8 wedges, place into a bowl and toss with 1/2tsp turmeric, sea salt and 1/2tbsp olive oil. Place onto 1 side of a baking sheet.
- Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with 1/2tsp turmeric, sea salt and 1/2tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
- Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
- Mix all of the ingredients for the dressing.
- Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.