Tomato, kale and vermicelli salad with almond and honey dressing
Photo by Babiche Martens
This tomato and kale salad is light and tasty, perfect for these long balmy summer evenings - when you get home from work, the last thing you feel like is spending ages in the kitchen. Serve it with a barbecued chicken breast or steak. I have most dressings pre-made and waiting in the fridge - this makes the preparation even simpler. If you have a bumper crop of beans, this almond and honey dressing is great drizzled on, with a sprinkle of nuts. An abundance of other produce can be tossed into this salad - it's very versatile.
For the dressing
For the salad
- To make the dressing, place the almonds, honey, oil, vinegar and water in a blender and blitz until almost smooth, adding a little extra water if needed.
- Place the tomatoes, onion, pepper, chilli, snap peas, kale, herbs, chopped almonds and vermicelli in a large bowl. Pour over the dressing and combine well.
- Serve on a large platter and season with salt and pepper.