Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

Salad:

• 400g tin chickpeas, drained and rinsed
• 1 tbsp early harvest olive oil
• 1 lemon, zest only
• 150g Kale, blanched
• 1 Iceberg lettuces, sliced in half length ways
• Salt and freshly ground black pepper

Dressing:

• ½ garlic clove, grated
• 4 tbsp light tahini
• 2 tbsp Greek-style yoghurt
• 1 tbsp early harvest olive oil
• 1½ lemons, juice only
• 2 tbsp Dijon mustard
• dash soy sauce
• salt and freshly ground black pepper

To Serve:

• 40g Parmesan, grated
• Small bunch parsley, leaves picked