This is a very transportable salad that you can prep the night before, containing kale, the most nutrient dense vegetable on our planet, as well as protein from the bacon, chickpea and pine nuts. The sweet tangy dressing also has a kick from fresh chilli.
What you need:
250g kale. This was purchased at the HK Football Club shop.
1/2 cup cooked/soaked/activated chickpeas
1/4 cup pine nuts
2 rashers of back bacon or 4 rashers of streaky bacon
Dressing
2 tbls olive oil
2 tbls apple cider vinegar
1 teaspoon honey
1 red chilli, finely chopped
(no need to add to salt as the bacon is salty enough)
Method:
Grill your bacon until crispy, chop then set aside.
Wash your kale and remove the bitter ribs/stems. Dry the leaves well and tear into bite size pieces.
Combine the kale with the cooked bacon, pine nuts and chickpeas.
Combine your salad dress ingredients and dress the salad. Rather than a quick toss, you can massage the dressing into the leaves to make them slightly less bitter.
Serve or store in an airtight container for 1 day or until lunchtime.
Serves 1 as a main course.