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Kale, Sprouted Beans and Goji Salad

Kale, Sprouted Beans and Goji Salad recipe from The Happy Pear cookbook. This superfood, vegetarian salad tastes fantastic and packs a seriously high antioxidant-rich punch.

From the book

The Happy Pear

Introduction

A total superfood salad that tastes fantastic. With the kale, sprouted beans and goji berries, this salad packs a seriously high antioxidant-rich punch. Raw kale isn’t usually that appealing, but Phil’s fantastic spicy tahini dressing will make you want more!

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Ingredients

400g kale
3 pinches of salt
1 tsp lemon juice
3 tbsp extra virgin olive oil
200g sprouted bean mix
100g sunflower seeds
100g goji berries
For the dressing:
1 clove of garlic
125ml tahini
80g cashew nuts
1 tbsp lemon juice
1/2 tsp salt
2 tsp honey or maple syrup
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/4 tsp chilli powder
2 tbsp extra virgin olive oil

Essential kit

You will need a high-speed blender or food processor.

Method

Watch The Happy Pear brothers prepare their kale salad in our video tutorial:

Remove the kale leaves from the stalks. Chop the leaves roughly with scissors and wash well, then put them into a large bowl. Add the salt, lemon juice and olive oil and massage the kale with your hands for 2-3 minutes. The kale will turn a darker green and the leaves will soften.

Wash the sprouted beans and drain well. Toast the sunflower seeds in a dry frying pan over a medium heat for a few minutes, until they start to brown.

Peel the garlic, then put into a high-speed blender with the rest of the dressing ingredients and blend until smooth. If you don’t have a high-speed blender, use a food processor – the mix will be more textured but still perfectly fine. You may need to add a little water to the dressing to loosen it, though it should still be thick.

Add the dressing to the bowl of kale and mix really well. Then stir in the sprouted beans, goji berries and sunflower seeds.

More Kale Recipes


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by Wendy Rowe from Eat Beautiful

Pizza Pie

by Paul Hollywood from The Weekend Baker

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From the book: The Happy Pear

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