Crispy Maple Kale & Yellow Fennel Salad (CMKYF2S)

Ingredients

• 1 large bunch Curly Kale
• 2 medium Fennel Bulb (sliced)
• 3 tablespoons Maple Syrup
• 1 large Yellow Bell Pepper
• 0.5 cup Sunflower Seeds
• 4 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Tahini
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

2. 2

   Toss the sliced fennel bulbs and yellow bell pepper strips with 1 tablespoon of olive oil and a pinch of salt; spread on the first baking sheet.

3. 3

   In a large bowl, massage the kale leaves with 1 tablespoon of olive oil and 1 tablespoon of maple syrup until softened.

4. 4

   Spread the kale on the second baking sheet, ensuring it is in a single layer to achieve maximum crispiness.

5. 5

   Roast the fennel and peppers for 25 minutes, and the kale for 12-15 minutes until the edges are golden and crisp.

6. 6

   While roasting, whisk together the remaining olive oil, maple syrup, lemon juice, tahini, and turmeric to create the 'Yellow' dressing.

7. 7

   Toast the sunflower seeds in a dry pan over medium heat for 3 minutes until fragrant.

8. 8

   Combine the roasted vegetables in a serving bowl, drizzle with the turmeric-tahini dressing, and top with toasted sunflower seeds.