Turmeric fried eggs and kale salad
This veggie salad pairs turmeric-spiced fried eggs with crunchy kale and chickpeas. Finish with a drizzle of speedy tahini sauce
- Serves: 2 persons
- 50g tahini
- 1lemon, zested and juiced to make 3 tbsp
- 1tbsp runny honey
- 3tbsp olive oil
- 2tsp rose harissa
- 1garlic clove, grated
- 70g kale, tough stems removed, chopped
- 400g tin of chickpeas, drained and rinsed
- 1chargrilled red pepper, cut into strips
- small handful of flat-leaf parsley, roughly chopped, plus extra to garnish
- ½tsp ground turmeric
- pinch of dried chilli flakes
Step 1In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.
Step 2In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.
Step 3Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.
Step 4Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.