Mediterranean Kale Salad


Most of you are probably familiar with my favourite kale salad recipe. It really is such a staple and one that I go back to time and time again. The kale itself is such a great base and I often use it to make a salad with whatever I happen to have in the fridge. Recently, I made this one and it is quite possibly a contender to take the title of ‘favourite’!

I absolutely love the combination of sweet sun-dried tomatoes, with the saltiness of olives. The aubergine also adds a great texture too so this salad really feels hearty as well as being delicious.

what you’ll need

(serves 2)

  • 1 aubergine

  • 60g of black olives

  • 80g of sun-dried tomatoes

For the dressing:

  • 2 tablespoons of tahini

  • 3 tablespoons of apple cider vineger

  • 1 tablespoon of tamari

  • 2 tablespoons of sesame oil

what to do

Preheat the oven to 180c.

Start by finely chopping the aubergine. Then place it in a baking tray with a drizzle of olive oil, salt and pepper. Bake until soft (this usually takes about 20 minutes, depending on the size of your pieces!).

While the aubergine cooks, drain, rinse and finely chop the tomatoes. Cut the olives in half and place to one side.

Rinse the kale and remove the leaves from the stalk, or remove any pieces of stalk if it is pre-chopped. In a large mixing bowl, add the kale and all the ingredients for the dressing. Using your hands, mix the dressing, rubbing it into the kale leaves so that they begin to soften.

Once the aubergine has cooked so that it is soft, remove it from the oven and place it to the side to cool.

Combine the dressed kale, aubergine, olives and sundried tomatoes and mix well before serving.