Ingredients for 2-4 persons: approx. 150 g kale 1 organic lemon 1 tablespoon of olive oil 1 pinch of salt
Roasted beans: 1 small glass of kidney beans 2 tablespoons pine nuts 2 tablespoons olive oil 1/2 - 1 teaspoon Smokey Paprika 1/2 teaspoon salt freshly ground pepper
Vegan "Ceasar" dressing:: 4 tablespoons tahini (sesame) 8 tablespoons of water 1 teaspoon mustard 1 tsp maple syrup 1/2 - 1 teaspoon salt freshly ground pepper
Preheat oven to 200°C circulating air and line a baking tray with baking paper.
Wash the kale well and spin dry. Remove the thick stalk and cut the leaves into strips.
Place the kale in a large salad bowl together with lemon juice, olive oil and a pinch of salt and turn in it. Then rub the kale together with your hands so that the texture of the leaves becomes soft and withered (about 3-5 minutes). Then put the bowl aside so that the kale is "marinated" in it (about 15-20 minutes). This makes the kale even softer.
In the meantime, put the kidney beans in a sieve, wash and drain them.
Mix the beans together with the remaining ingredients in a bowl and spread them on the baking tray.
Bake in the hot oven (middle) for 15-20 minutes. Then remove from the oven and let cool down.
For the salad dressing, first mix tahini and water well, then mix together with the remaining ingredients and add seasoning to taste if necessary.
Spread the dressing over the kale and mix well.
Garnish with the roasted beans and fresh herbs as desired and serve.