Salad Kumquat Kangkung dengan Saus Tahini

Instructions

1. Heat a large skillet over medium heat. Once hot, add half of the olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size), breadcrumbs, a pinch each salt and pepper, and vegan parmesan cheese.
2. Sauté until browned and crisp - about 5 minutes - stirring frequently (turn down heat if browning too quickly). Set aside to cool.
3. In the meantime, add kale to a large mixing bowl with lemon juice and remaining olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size). Use your hands to massage the kale and break down its texture a bit.
4. To a separate mixing bowl add tahini, lemon juice, orange juice, maple syrup and a pinch of salt and whisk to combine. Add water or almond milk to thin until pourable, whisking to combine. Taste and adjust seasonings as needed - set aside.
5. To the kale add sliced kumquats (reserving a few for garnish), chia seeds and toasted bread crumbs (reserving half for topping). Add most of the dressing as well and toss to combine, reserving a bit for serving.
6. This salad makes an excellent side dish to meals like veggie burgers, pizza and spring rolls. But you can also add your protein of choice to make it a more substantial entree, such as quinoa cooked in vegetable stock, crispy chickpeas, or brown sugar pecans.
7. Best when fresh. Store leftovers in the refrigerator for up to a few days with the dressing and bread crumbs separate for best results.