Delicious Kale Salad

Buy or find
Carrot, 1 large, peeled, chopped and roasted
Water, 1/3 to 1/2 cup
Olive oil, 1/4 cup
Rice vinegar, 2 tbs
Fresh ginger, 2 tsp, grated
Sea salt, 1/4 tsp
Sweet potato, peeled, cubed, cooked in microwave for 3 minutes, drained, dried and roasted at 200 for 30 minutes on baking paper
Chickpeas, 1 400g can, drained, rinsed, dried, roasted with salt pepper and paprika at 200 on baking paper for 20 minutes.
Kale, 1 bunch, leaves only, torn or cut into small pieces
Lemon juice, 1 tsp
Olive oil, 1/2 tsp
Carrot, 1 small, grated
Beetroot, cooked or raw, grated
Red onion, 1, diced and macerated in juice of 2 limes for at least 1 hour
Watermelon radish, 1/2, very thinly sliced, standard radish is also fine
Avocado, 2, cubed
Dill leaves, 2 tbs, chopped
Dried cranberries, 2 tbs, (dried blueberries substitute for cranberries very nicely.)
Pepitas, 1/4 cup, toasted
Sesame seeds, 1 tsp
200g Persian feta cheese, cubed or crumbled
Sea salt and freshly ground pepper to taste

Do
Roast the carrots with the chickpeas.

Place chickpeas in a bowl, once cooked.

Add the carrot, water, rice vinegar, fresh ginger, sea salt and olive oil to a small food processor and process until smooth. You may want to add more water to thin out the dressing. Store the dressing in the fridge until needed.

Place the kale leaves into your serving bowl and drizzle with lemon juice and extra olive oil and a sprinkle of salt and pepper to taste. Massage the leaves with your hands to soften them with the oil and lemon juice. Leave to sit until they have wilted. This will take about 20 minutes. Longer is also fine.

Add the carrot, beetroot, radish, half of the avocado, cranberries, pepitas, drained red onion, dill and a little more salt and pepper and toss.

Drizzle 3/4 of the dressing over the salad.

Top with remaining avocado, feta, roasted chickpeas, the rest of the dressing and sprinkle with sesame seeds.

Season to taste.

Serve

I currently prefer a dressing of white balsamic vinegar, white wine vinegar, olive oil and the lime juice from the macerating onions.