Kale Caesar with Roasted Salmon

Ingredients

• 300 gsalmon fillets
• 120 gkale, stems removed
• 80 gplain 0% Greek yogurt
• 30 gparmesan, grated
• 3 tsplemon juice
• 1 tspDijon mustard
• 1clove garlic
• 1 tspWorcestershire sauce
• 2 tspextra-virgin olive oil
• ½ tspblack pepper
• 120 gcanned chickpeas, drained and rinsed, roasted

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a baking sheet with parchment.

2. Pat the chickpeas dry and spread them on one side of the tray. Lay the salmon on the other side and season with pepper.

3. Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 63°C (145°F) and the chickpeas are lightly crisp.

   12 min timer

4. Whisk the Greek yogurt, half the parmesan, lemon juice, Dijon, grated garlic, Worcestershire and pepper with 1 tbsp of water.

5. Strip the kale from the stems, chop it and massage it with the oil for 1 to 2 minutes until it darkens and softens.

6. Toss the kale with the dressing and chickpeas, top with the flaked salmon and the rest of the parmesan.

Storing and reheating

Best fresh.