1 Turmeric fried eggs and kale salad
SERVES 2 | PREP 20 MINS | COOK 5 MINS EASY | V GF
50g tahini
1 lemon, zested and juiced to make 3 tbsp
1 tbsp runny honey
3 tbsp olive oil
2 tsp rose harissa
1 garlic clove, grated
70g kale, tough stems removed, chopped
400g tin of chickpeas, drained and rinsed
1 chargrilled red pepper, cut into strips small handful of flat-leaf parsley, roughly chopped, plus extra to garnish½ tsp pinch of
