Salmon and Kalette Salad with Tahini Dressing

Prep time 20 minutes
Servings 4


150g fillet of hot smoked salmon

2 tbsp extra virgin olive oil

1 x (400g) can chickpeas, drain dried

½ tsp coriander seeds, crushed

300g kalettes, roughly chopped

1 small Granny Smith apple, julienned

½ bunch parsley, chopped

½ bunch of mint, leaves picked and chopped

1 ripe tomato, deseeded and finely diced

Wholemeal couscous


1 tbsp tahini

1 lemon, juice

1 tsp sumac

Salt & pepper

Salmon and Kalette Salad with Tahini Dressing


For the dressing mix the ingredients together with 80ml of water until or until the dressing is the consistency of pouring cream.

Heat a pan over a high heat and add the oil. Add the chickpeas and a pinch of salt and cook for 5-8 tossing regularly or until crisp. Add the coriander seeds and toss again to toast for a few seconds. Remove from heat and cool to room temperature.

Cook the couscous as per packet directions, with a pinch of salt and a drizzle of olive oil.

Add the chopped kalettes to a large bowl along with the flaked salmon, apple, couscous and herbs. Add dressing and toss to coat everything. Arrange on a platter and top with crispy chickpeas.