Grilled Meati™ Classic Cutlet Kale Salad

Grilled Meati™ Classic Cutlet and charred kale salad, medjool dates, sliced apple, toasted almonds, harissa roasted chickpeas, grated carrot, feta cheese, and a lemon-tahini dressing

Serves: 4
Prep time
20 min
Cook time
30 min
Total time
50 min

For the lemon tahini dressing

  • 2 tbsp tahini
  • 5 tbsp lemon juice
  • 1 tbsp honey
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 garlic cloves, minced
  • 3 tbsp olive oil

Combine tahini, lemon juice, honey, black pepper, salt, and minced garlic in a bowl. Slowly whisk olive oil in. Use immediately.

Needed for the salad

  • Toss 1 can chickpeas with 3 tbsp of olive oil and 4 tsp of harissa spice. Pre-heat the broiler to high. Broil on high for 10 minutes, until just toasted
  • Clean and pick 8 c kale, shred into medium-large chunks, toss with 1 tbsp olive oil and ½ tsp each sea salt and black pepper. Pre heat broiler to high. Place kale underneath and cook until edges just char and the kale starts to soften (about 3 minutes)
  • Slice 1 apple into thin slices, about an 1/8 of an inch thick
  • Cut ½ c of Medjool dates, cut into quarters
  • Wash and peel 5 medium carrots, shred on a box grater using ½ c per serving
  • Rough chop ½ c of toasted almonds
  • Crumble a ½ c of feta cheese

For the grilled Meati™ Classic Cutlet

  1. Preheat grill to medium heat
  2. Lightly season each side of all 4 Meati™ Classic Cutlets with salt, pepper, and a small amount of oil
  3. Place cutlet on the hot grill
  4. Cook cutlet for 9-10 minutes, rotating every 2 minutes, until an internal temperature of 165 degrees
  5. Remove from grill and allow cutlet to rest for 30 seconds prior to serving or cutting

For assembly

  1. Toss the charred kale, shredded carrot, and sliced apple with the lemon tahini dressing, lightly season with salt and pepper
  2. Divide dressed kale, carrot, and apple evenly onto 4 plates
  3. Garnish each salad with quartered dates, toasted almonds, and harissa chickpeas
  4. Slice each Meati™ cutlet into ¼ inch slices, on the bias. Fan each cutlet out on top of the salad.
  5. Top each of the salads with crumbled feta cheese
  6. Enjoy!
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