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Power salad with kale and grapefruit
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 350
  • Fat about 22g
  • Carbohydrates about 23g
  • Protein about 14g
This is needed
This is needed for 4 people
Roasted garlic & chickpeas
  • 1 garlic
  • 1 tin chickpeas (approx. 400 g), rinsed with cold water, drained
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 pinch salt
  • 0.5 tsp ground cumin
  • 100 g kale, thinly sliced
  • 300 g broccoli, cut into small florets
  • 100 g leaf salad, of your choice
  • 1 avocado, diced
  • 1 grapefruit, cut into pieces
  • 2 tbsp tahini
  • 65 g cashew nuts, soaked overnight in cold water
  • 5 tbsp water
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Roasted garlic & chickpeas
Cut off the top part of the garlic bulb to reveal the cloves, wrap the bulb in foil, place on one side of a baking tray lined with baking paper. Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. In a bowl, thoroughly mix the chickpeas with the oil, salt and spices. Remove the tray from the oven. Place the chickpeas on the other side of the tray, roast the garlic and chickpeas for a further 20 mins. (total cooking time for the garlic: approx. 30 mins.).
Plate up all of the ingredients (together with the roasted chickpeas).
Rinse the soaked cashew nuts and drain well, transfer to a blending cup. Allow the roasted garlic to cool slightly, squeeze the pulp from the cloves into the blending cup. Add the tahini, water and salt, blend/mix everything together until smooth. Drizzle the dressing over the salad.