Salmon and Kalette Salad with Tahini Dressing

Chef: Justine Schofield

Serves: 4

Time: 20 minutes 


  • 150g fillet of hot smoked salmon
  • 2 tbsp extra virgin olive oil
  • 1 x (400g) can chickpeas, drain dried
  • ½ tsp coriander seeds, crushed
  • 300g kalettes, roughly chopped
  • 1 small Granny Smith apple, julienned
  • ½ bunch parsley, chopped
  • ½ bunch of mint, leaves picked and chopped
  • 1 ripe tomato, deseeded and finely diced
  • Wholemeal couscous


  • 1 tbsp tahini
  • 1 lemon, juice
  • 1 tsp sumac
  • Salt & pepper


For the dressing mix the ingredients together with 80ml of water until or until the dressing is the consistency of pouring cream.

Heat a pan over a high heat and add the oil. Add the chickpeas and a pinch of salt and cook for 5-8 tossing regularly or until crisp. Add the coriander seeds and toss again to toast for a few seconds. Remove from heat and cool to room temperature.

Cook the couscous as per packet directions, with a pinch of salt and a drizzle of olive oil.

Add the chopped kalettes to a large bowl along with the flaked salmon, apple, couscous and herbs. Add dressing and toss to coat everything. Arrange on a platter and top with crispy chickpeas.

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