Black kale caesar with chickpea croutons

I don't know about you guys, but a Caesar salad to me is the absolute king, however, sometimes even the legends can do with a twist to mix things up a bit. I may have mentioned before, but I bought a bridesmaids dress that I couldn't do up about six months ago! Yeh I know I know, why did I do that?! In short, it has meant I have had to watch what I eat and make some alterations to some of my favourite go-to dishes. This idea, however, I must say, was a triumph! Give it a go and let me know if it beats the classic version for you too. 

Chickpea croutons, 

1 x can chickpeas washed and patted dry

1 x tsp celery salt 

1x tsp garlic powder

1 x tsp cayenne pepper

1 x tbsp smoked paprika 

1 x tbsp extra V. olive oil 

S + P to taste 

Salad, 

Cooked chicken breast, shredded (optional)

large bunch of black kale/cavolo nero

1 x tbsp olive oil

A handful of pecorino cheese 

2 x tsp sumac 

2 x soft boiled eggs (bring water to boil, drop eggs in for precisely 5.5 mins, remove, submerge in cold water for a few mins + peel)

Dressing, 

1 x bulb of garlic wrapped in foil with a drizzle of oil + roasted for 30 minutes

100 g low-fat natural yoghurt

2 tablespoons olive oil

A handful of pecorino cheese 

juice of ½ a lemon

2 anchovy fillets, in olive oil (optional)

S + P 

Firstly let's get the croutons on, preheat the oven to 200 c, line a baking tray with greaseproof paper. 

In a bowl add the chickpeas, all the spices and olive oil. Give them a good mix making sure they are all well covered, add salt and pepper to taste (they need more salt than you think). Throw the coated chickpeas onto your baking tray and space them apart, so they aren't touching. Pop in the oven for 30 mins, giving them a shake now and again. Remove from the oven after 30 mins and leave to cool for 5 or so minutes and then put them back in the oven for 10 minutes (this makes them extra crunchy!). When the 10 minutes is up, remove and set aside. 

Now to make the dressing, unwrap the garlic and squeeze the flesh from their skins, give them a good mash. Add the yoghurt, lemon, olive oil and chopped anchovies. Give it all a really good whisk with a fork, when it has all come together add the pecorino and mix again. 

Now to assemble, tear the kale from the middle stalk (it can't be eaten, it is gross and chewy), in a bowl add the leaves and 'massage' the dressing into the leaves, you'll need to do this for a minute or so. You'll start to see the toughness of the leaves will break down, at this stage stop, don't overwork it. Add your shredded chicken, croutons and plate up, top with a soft boiled egg cut in half, sprinkle the egg with sumac and top with more pecorino. 

Enjoy! x