Kale & Cannellini Salad

This salad is shmokin! It's earthy, comforting, and by adding LEON Smoked Garlic Aioli, it's a salad sensation.

Prep time 10 minutes

Cook time 20-22 minutes

Serves 4

Ingredients

500g cherry tomatoes, halved

3 tablespoons, plus 1 teaspoon extra-virgin olive oil

salt

150g cavolo nero / black kale, ribs removed, shredded

2 x 400g cans of cannellini beans drained and washed

Dressing:

2 tablespoons tahini

2 tablespoons Smoked Garlic Aioli 

2 tablespoons freshly squeezed lemon juice

2 tablespoons chilli & garlic oil or extra-virgin oilive oil

a pinch of salt

water to thin

Method

Heat the oven to 200 degrees

Place the cherry tomatoes on a baking tray and add 2 tablespoons of the oil and a pinch of salt, turning to ensure each piece of tomato is coated. Roast for 20-22 minutes, or until the tomatoes are almost collapsing. Remove the tomatoes from the oven and allow to cool a little.

Meanwhile, place the shredded kale in a mixing bowl and add the remaining teaspoon of oil and another pinch of salt. Massage both into the kale gently (this helps soften the leaves before eating).

For the dressing, stir together the tahini, Smoked Garlic Aioli, lemon juice, chilli and garlic oil or olive oil until smooth . Add a pinch of salt and just enough cold water to thin the dressing until loose and pourable.

Add the cannellini beans and the cooled tomatoes to the mixing bowl, then pour over half of the dressing and decant the remainder into a jug for people to add to taste. Toss gently and serve immediately.