April 29, 2020
Serves: 2 Cooks In: 30 mins

🥗Pop your cashew nuts in a blender cup, cover with some filtered water and put to one side to soak.

🥗Pop your lentils on to cook for the allotted time.

🥗Place the chick peas in a baking dish and cover with olive oil and salt. Then roast at 180C, fan for 10-12 mins

🥗Place the chopped kale in a bowl with the juice of ½ a lemon and massage it into the kale with your hands.

🥗Drain the cashews then place them back into the blender cup with the almond milk, tahini, nutritional yeast , apple cider vinegar, salt and the juice of ½ a lemon. Blend

🥗Combine lentils kale and the dressing in a bowl, and toss.

🥗Top with chickpeas. Then serve!


2 large handfuls of kale
100g green lentils
1x 400g can of chickpeas
1 tbsp extra virgin olive oil
Pinch of salt

100g cashews
1/3 almond milk
1 tbsp tahini
1 tbs nutritional yeast
1 tbs apple cider vinegar
Pinch of sea salt
1 lemon