Delcado and Kale ‘Caesar’ Salad - by Tom Walton

This Delcado salad is sure to become a household favourite, perfect for a light meal or amongst a table of shared dishes. The Delcado dressing and wedges throughout the salad make it deliciously creamy. Enjoy its versatility by pairing with chicken, flaked fish, haloumi or bacon.

Serves 4

Prep / Cook time: 30 mins

Ingredients

Delcado Dressing

1 Delcado avocado, flesh scooped out

½ cup tahini or natural yoghurt

1 cup basil, picked

2 clove garlic

Juice 1 lemon

Sea salt

Freshly ground black pepper

2 Delcado avocados, cut into wedges

1 x 400g tin chickpeas, drained, rinsed and dried very well

2 tablespoons olive oil

¼ teaspoon salt flakes

¼ teaspoon smoked paprika

½ cup whole almonds

½ cup sultanas

1 cup parmesan, shaved + extra to serve

1 cup mint, picked

½ cup basil, picked

½ bunch red kale, washed, drained well

½ bunch green kale, washed, drained well

3 tablespoons olive oil

2 lemons, juiced

Method

1. For the Delcado dressing, combine ingredients in a blender with 2/3 cup water to a smooth puree. Adjust the seasoning to taste then set aside.

2. Preheat an oven to 180C and line a baking tray with baking paper. Toss the chickpeas with the olive oil, salt and paprika. Scatter over the baking tray and roast for 30-40 minutes until crispy, then set aside.

3. At the same time, roast the almonds for 8 minutes then lightly crush and set aside.

4. Strip the leaves from the kale stems then roughly tear or slice. Place kale in a large mixing bowl with the sultanas, almonds, mint, basil, chickpeas and parmesan. Dress with the olive oil, lemon juice and about 1/2 cup of the Delcado dressing. Season lightly and gently toss to combine.

5. Serve the salad topped with wedges of Delcado and extra parmesan if desired.