Baby Kale & Candy Beetroot Salad with Cashew & Za’atar Crumbs

Name: Baby Kale & Candy Beetroot Salad with Cashew & Za’atar Crumbs
Cuisine: Israeli
Ingredients: 12 mini plum tomatoes or other cherry tomatoes, cut in half lengthways; 12 mini plum tomatoes or other cherry tomatoes, cut in half lengthways; 2 medium beetroots/beets (I recommend the candy variety), cut into eighths or smaller wedges; they should be bite-size and not too big; 2 medium beetroots/beets (I recommend the candy variety), cut into eighths or smaller wedges; they should be bite-size and not too big; 2 tsp maple syrup; 1 tbsp olive oil; 300 g/10½ oz/4 cups baby kale (or regular kale works fine); 300 g/10½ oz/4 cups baby kale (or regular kale works fine); 2 yellow carrots, peeled, thinly sliced; 1 large slice of sourdough bread (about 40 g/1½ oz); 40 g/1½ oz/scant ⅓ cup cashews, crushed; 1 tbsp chopped parsley; 2 tsp za’atar; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1½ tsp sherry vinegar; 2 tbsp walnut oil; 1 tsp black grape molasses; ½ tsp soft brown sugar; Pinch of salt; Pinch of freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

When we were growing up, my mum instilled in me and my sisters the importance of good nutrition. This has stayed with me when preparing food, but never at the expense of taste. There is no reason why nutritional meals cannot be delicious to the mind, body and soul. I wanted to make this kale salad colourful and enticing, but not complicated, with interesting textures and flavours. It was a very popular salad at Delamina; I hope you agree!

Ingredients

Asia
Israel
Tel Aviv-Yafo
Vegan

Ingredients

Method