Ingredients
70g of Kale
1 can of chickpeas
1 tsp of sweet paprika
1 tsp of thyme
salt
olive oil
2 slices of bread
200g of cherry tomatoes
Dressing
100g of cashews, soaked minimum 4 hours
2 tbsp of nutritional yeast
1 lemon juiced
1 tsp of dijon mustard
salt and pepper
3 tbsp of olive oil
2 tbsp of water
Directions
Preheat the oven to 200C
Pop the cherry tomatoes into a roasting tin, add 1 tbsp of olive oil and sea salt, roast for 15 minutes
Drain the cashews and blend the dressing together. Massage a few tbsp of the dressing into the kale.
In a frying pan fry the chickpeas, 1 tbsp of olive oil, thyme, paprika and salt for 10 minutes until crispy.
Cut the breads crust off and cut into small cubes, brush with olive oil and pop on a roasting tray and roast for 8 minutes.
Place everything together and top with more dressing.
