This is a brilliant twist on a Greek classic – Kale salad with olives, chickpeas and cherry tomatoes make a really tasty, healthy dish.

Serves 2/3


 For the dressing:
Juice of two lemons
2 tbsp olive oil
1 garlic clove, minced
½ tsp dried mint (optional)
½ tsp dried oregano (optional)
Generous grind of black pepper

 For the salad:
1 bunch of kale, destemmed and finely chopped
10 cherry tomatoes (about a cup) halved
20 mixed olives (about ½ cup)
Half a large cucumber chopped into bite sized chunks (a similar size to the tomatoes)
1 cup (160g) chickpeas
¾ cup (110g) feta, crumbled or cubed


 1. Whisk ingredients of the dressing together until well combined

 2. Combine in a large bowl with the kale, massage the dressing into the kale for a couple of minutes until the kale is fully coated in the dressing

 3. Cover, and put in the fridge to marinate for 30mins to 1 hour, the kale should reduce in volume

 4. Add the remaining ingredients and toss everything until well mixed