Turkey and Kale Salad with Tahini Dressing

This salad uses raw kale leaves, which, once tossed with dressing are lovely and tender and also full of health benefits!

Originally for Good Housekeeping Jan 2020, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 15min. Cooking time about 10min. Serves 4

FOR THE SALAD

300g mixed roasted vegetables, we used parsnips, butternut squash and carrots

125g bag sliced kale, tough stalks removed

300g cooked turkey, shredded

100g feta cheese, crumbled

50g pumpkin seeds

50g pomegranate seeds

FOR THE DRESSING

2tbsp extra virgin olive oil

2tbsp tahini

1⁄2tsp white wine vinegar

Juice 1⁄2 an orange or clementine

1 Preheat oven to 190°C (170°C fan) mark 5. Scatter the roasted vegetables on a baking tray and reheat for 10min.

2 Meanwhile, in a small jug, mix the dressing ingredients and season to taste.

3 Put kale into a large bowl with 1⁄2 the dressing and mix well. Set aside for 5-10min (this will help tenderise
the leaves a little). Gently mix through remaining salad ingredients, reserving some of the pomegranate seeds
for garnish.

4 Toss through remaining dressing and garnish with the reserved pomegranate seeds. Serve.

PER SERVING 451cals, 35g protein, 28g fat (7g saturates), 12g carbs (7g total sugars), 6g fibre