Recipe

Hummus Salad

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Hummus Salad

Carrot & beetroot salad, served with maple dressed kale & cucumber & hummus on the side.




Ingredients to serve 2

  • 50g x kale – rinse & dry
  • ½ x cucumber
  • 2 tbsp x sunflower seeds
  • 2 x carrots – trim ends, peel & grate coarsely
  • ½ x beetroot – peel & grate coarsely
  • ½ tbsp x atchaar masala
  • ½ x lemon – cut in half & juice
  • 1 tsp x Dijon mustard
  • 1 tsp x maple syrup
  • 20g x mixed sprouts
  • 100ml x hummus
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 100g x kale – rinse & dry
  • 1 x cucumber
  • 4 tbsp x sunflower seeds
  • 4 x carrots – trim ends, peel & grate coarsely
  • 1 x beetroot – peel & grate coarsely
  • 1 tbsp x atchaar masala
  • 1 x lemon – cut in half & juice
  • 2 tsp x Dijon mustard
  • 2 tsp x maple syrup
  • 40g x mixed sprouts
  • 200ml x hummus
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Kale: Discard the stalks of the kale and tear the leaves. Massage the leaves with your fingers for 30 seconds, to soften slightly. Set aside.

Step 3

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 4

Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 5

Carrot & beetroot: Mix together the carrot, beetroot, atchaar masala (quite spicy, so add as much or as little as you like), salt and pepper and olive oil (2 tsp for 4; 1 tsp for 2).

Step 6

Maple lemon dressing: Mix together the lemon juice, Dijon mustard and maple syrup. Whisk in the olive oil and then mix HALF the dressing through the kale and cucumber.

Step 7

Serve the kale and cucumber with the carrot salad topped with the seeds and mixed sprouts. Serve the hummus and the REST of the maple lemon dressing on the side.