Home
Recipes
Vegetarian
Turmeric fried eggs and kale salad

Plate of kale salad topped with a turmeric fried eggnext to a ramekin of dressing and parsley

Turmeric fried eggs and kale salad

Name: Turmeric fried eggs and kale salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 50g tahini; 1 lemon zested and juiced to make 3 tbsp; 1 tbsp runny honey; 3 tbsp olive oil; 2 tsp rose harissa; 1 garlic clove grated; 70g kale tough stems removed, chopped; 400g tin of chickpeas drained and rinsed; 1 chargrilled red pepper cut into strips; small handful of flat-leaf parsley roughly chopped, plus extra to garnish; ½ tsp ground turmeric; pinch of dried chilli flakes

Nadine Brown

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This veggie salad pairs turmeric-spiced fried eggs with crunchy kale and chickpeas. Finish with a drizzle of speedy tahini sauce

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Burrata with sweet and sour spring veg

A star rating of 0 out of 5.0 ratings

Spanish tortilla with paprika ketchup

A star rating of 0 out of 5.0 ratings

Halloumi and Mediterranean veg traybake

A star rating of 5 out of 5.14 ratings

Make this turmeric fried eggs and kale salad, then check out our roast vegetable salad with kale pesto, kale salad with tadka dressing and more vegetarian salad recipes.

Ingredients

Nutrition

50g tahini
1 lemon

zested and juiced to make 3 tbsp
1 tbsp runny honey
3 tbsp olive oil
2 tsp rose harissa
1 garlic clove

grated
70g kale

tough stems removed, chopped
400g tin of chickpeas

drained and rinsed
1 chargrilled red pepper

cut into strips
small handful of flat-leaf parsley

roughly chopped, plus extra to garnish
½ tsp ground turmeric
pinch of dried chilli flakes

Nutrition: per serving

kcal641
fat43.2g
saturates6.7g
carbs31.7g
sugars12.5g
fibre12.6g
protein25g
salt1g

Method

step 1

In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.
step 2

In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.
step 3

Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.
step 4

Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.

Discover more turmeric recipes

Authors

Nadine Brown profile image

Nadine Brown

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue