Jewelled Kale & Avocado Salad

Ingredients

• 50g chickpeas
• 3 tsp sesame oil
• ½ tsp paprika
• 100g curly kale
• 5 black olives, pitted
• 1 pomegranate
• ½ avocado
• 1 tsp white wine vinegar
• ½ tsp dijon mustard
• 1 tsp lemon juice
• 1 tsp sesame seeds
• salt
• black pepper

Method

1. Turn the oven on to 180C/400F/Gas Mark 6. Put a medium pan of water on the hob to boil.
2. Drain the chickpeas and toss in a bowl with 1 tsp sesame oil and the paprika. Spread on an oven tray and put in the oven for 10 minutes (giving them a shake half way through).
3. Remove the tough stems from the kale and roughly chop. Add to the simmering water and blanch for 3-5 minutes, then leave to drain in a sieve.
4. Slice the olives. Roll the pomegranate firmly on a hard surface, then cut in half and tap the back with a wooden spoon so the edible seeds fall into a bowl. Scoop out the avocado and chop into small chunks.
5. In a small jar or jug, add the remaining 2 tsp of sesame oil, the white vinegar, the Dijon mustard and the lemon juice. Season with a pinch of salt and pepper and shake/stir vigorously.
6. Remove the chickpeas from the oven. Combine the kale, avocado and chick peas on your plate, then drizzle over the dressing, and sprinkle with the pomegranate and sesame seeds to serve.