Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the dressing, put the hummus into a bowl with the white wine vinegar and some seasoning, and whisk in 50ml of water. Tip the kale into a bowl with the red onion and add half the dressing, and use clean hands or a wooden spoon to massage it into the kale.
Put the chicken breasts between two pieces of baking paper and use a rolling pin to bash until 1cm thick. Remove the top layer of baking paper, drizzle over the oil and coat well. Dust over the cumin, paprika and lots of seasoning on both sides.
Heat a large non-stick frying pan over a high heat and cook the chicken breasts for 3-4 minutes on each side or until caramelised. Transfer to a plate and rest for 10 minutes, then slice.
Add red pepper to the kale and tip onto two plates. Put the sliced chicken on top and drizzle over the remaining dressing and finish with chopped smoked almonds.