As recently mentioned, I’ve just discovered the spice sumac and have been on the hunt for recipes to use it in. I’ve mostly just been sprinkling it over fish and vegetables for a zesty zing but knew I could be doing more.

This is a quick and easy recipe adapted from Serious Eats. It’s tasty, can be eaten hot or cold, keeps crunchy for days and doesn’t get slimy – always a selling point. In fact the flavour seems to get better after a day or two marinating and it’s a good one to transport for office lunches. I eat this on its own, with Halloumi or fish.

Recipe: Kale, Chickpea and Sumac Red Onion Salad (vegan, vegetarian, gluten-free)                                                                                                                                                                         

Ingredients

• Bowl of kale
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 can chickpeas
• 1 red pepper

Sumac Onions:

• 1 red onion
• 1 teaspoon dried sumac
• 1 teaspoon black sesame seeds

Dressing:

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 clove garlic finely grated
• Salt and pepper to taste

Instructions

1. Mix 1 tablespoon of olive oil with 1/2 teaspoon of salt and pour over the kale.  Then massage the kale for a minute or so.  This makes the kale less bitter (just like people eh!)
2. Place the onions in a small bowl and cover with cold water for 15 minutes. Then drain and mix with the sumac and sesame seeds.
3. Whisk the dressing ingredients together then drizzle over a plate with the kale, chickpeas and  red pepper layered. Finally add the red onions on top.