Tomato, kale and vermicelli salad with almond and honey dressing

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

½ cup	Almonds
2 Tbsp	Runny honey
2 Tbsp	Oil
2 Tbsp	White wine vinegar
¼ cup	Water

For the salad

3 cups	Tomatoes, roughly chopped (Main)
½	Red onions, sliced thinly
½	Red peppers, sliced thinly
1	Red chilli, sliced thinly
½ cup	Snap peas, sliced thinly
2 cups	Kale leaves, torn in pieces
1 cup	Fresh coriander, or basil leaves, or both
¼ cup	Almonds, roughly chopped
4 cups	Vermicelli, cooked

Directions

1. 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.
2. 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.
3. Serve on a large platter and season with salt and pepper.