Unbeleafable Rocket & Baby Leaves Salad
Celebrate the change of seasons with this Autumn-inspired salad featuring Unbeleafable rocket and baby leaves, warm whipped goats cheese, crispy harissa chickpeas, and tomatoes in a lemon thyme vinaigrette.
Ingredients
Directions
- 1
Whisk the dressing ingredients together and set aside.
- 2
Massage the kale a bit and add a small pinch of salt, drain and set aside.
- 3
Heat the olive oil in a pan and add the onion, saute until slightly browned and soft, add the chickpeas and garlic toss and cook at a medium high heat so they start to crisp up.
- 4
Mix in the Harissa and continue to cook for an additional 4-5 minutes. Set aside.
- 5
Mix the goats cheese and cream together with a fork and then heat on low heat until it turns whipped, melty and warm.
- 6
Assemble Unbeleafable rocket & baby leaves in a large bowl with the kale, tomatoes and chickpeas, toss in the dressing and mix.
- 7
Pour the warm goats cheese over the top, giving it a toss and serve right away.
