Tahini caesar salad

1 tbsp nutritional yeast

1/2 lemon juiced

1/4 cup tahini

1 pint of cherry tomatoes halved

plus a little extra nutritional yeast for a sprinkle at the end

1 large or 2 small cloves of minced garli

1.5 tbsp dijon mustard

1 tbsp capers finely chopped plus a splash of the juice from the jar

1 can of chickpeas drained and rinsed

1 bunch of kale

1 hyphen 2 tbsp water if needed to thin

3 tbsp apple cider vinegar

1 head of broccoli cut into bite sized pieces

1 tsp worcestershire sub soy sauce for vegan version

Step 1

Start by tossing the broccoli with oil, salt and pepper then roast in the oven at 400°f for 20 minutes, tossing half way through.

Step 2

To make the crispy chickpeas, toss them in olive oil, salt, pepper and a sprinkle of garlic powder

Step 3

Then either air fry them for 10-15 minutes or add them to a lined baking sheet and roast in the oven at 400°f for around 30 minutes or until they are golden brown then let them cool.

Step 4

Meanwhile, combine the ingredients for the dressing in a bowl and whisk until smooth.

Step 5

To prepare the salad, add the kale to a large bowl, drizzle with a little olive oil and season with a pinch of salt then massage with you hands until slightly softened.

Step 6

Top it with the roasted broccoli, crispy chickpeas and tomatoes then pour over the caesar dressing and toss.

Step 7

Sprinkle over a little extra nutritional yeast and toss once more before serving!