Ingredients
- 2 Florida Grapefruit
- 400g tin chickpeas, washed and drained
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp smoked paprika
- Tender stem broccoli
- A handful of kale
- ¼ red cabbage, finely sliced
- A handful of fresh coriander, chopped
- 60g pecans, toasted
- 2 tbsp tahini
- 1 small garlic clove, finely chopped
- 1 thumb of fresh ginger, grated
- 4 tbsp extra virgin olive oil
Instruction
- Crisp up the chickpeas: place the chickpeas into a mixing bowl, then drizzle over the soy sauce, sesame oil, and smoked paprika. Stir well to coat. Transfer the chickpeas to an air fryer and cook at 170°C for 12 minutes until crispy. (If you don’t have an air fryer, simply roast them in the oven at 180°C for 20 minutes).
- Cook the greens: bring a pan of salted water to the boil and cook the tender stem broccoli for 4 minutes. After 3 minutes, add the kale and cook for a further minute. Drain and refresh in cold water – this locks in that amazing green colour and keeps them fresh.
- Make the dressing: in a small bowl, whisk together the tahini, chopped garlic, grated ginger, extra virgin olive oil, and the juice of one Florida Grapefruit. This is what brings the whole salad to life!
- Assemble the salad: in a large serving bowl, add the sliced red cabbage, coriander, cooked greens, and toasted pecans. Take the crispy chickpeas out of the air fryer and toss everything together.
- Drizzle over the dressing and give the salad a good mix.
- For an extra burst of citrus magic, squeeze over the juice of the second Florida Grapefruit just before serving—this really makes the flavours pop!
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