Caesar Salad

Prep. Time: 10 min
Cook Time: 45 min
Serves: 4

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INGREDIENTS

• 1 x 400g organic Chickpeas

• 4 medium Potatoes

• Cos Lettuce

• 1/2 bunch Kale

• 1 Tbsp Olive Oil

• 1 tsp Paprika

• 1 tsp Garlic Powder

• Pinch of fine Sea Salt

• 1/2 French Stick for the Croutons

DRESSING

• 1 1/2 cups Natural Cashews

• 1 Tbsp Dijon Mustard

• 2 Tbsp Nutritional Yeast

• 2 tsp Hemp Seeds

• 1 Tbsp Capers

• 1 Tbsp Tahini

• 1/2 cup organic Soy Milk

• Water to thin the consistency

DIRECTIONS

Traditional Only
Place the cashews into a dish and cover with water. Allow to sit overnight, or for a quick method, cover with boiling water and allow it to rest for up to 20min.

Drain off the soaking liquid and add the soft cashews to a blender along with the remaining dressing ingredients. Add the water at the end, to thin the consistency if desired.

Place into a air tight container and store in the fridge.

On a lined baking tray, place the rinsed and drained chickpeas and cubed potatoes. Drizzle the olive oil, paprika, garlic and salt over the top and toss to combine. Spread evenly over the tray.

Bake in the oven at 180C for 40min. In the last 10 min of cooking, cut the French Stick bread into bite size pieces. Place onto a lined baking tray, drizzle with olive oil and bake for 5-10 min until crunchy.

Cut the cos lettuce into chunks. Cook the kale quickly over a medium heat in a saucepan with a little olive oil and a squeeze of lemon juice.

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TO SERVE

Add the cos and kale to serving bowls. Place the roasted chickpeas and croutons on top. Drizzle or dollop the Caesar dressing over the salad.

Store any left overs in an air tight container in the fridge for up to 2 days.