نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سلطة الطماطم مع صلصة الكيل المقرمش والأنشوجة

Mediterranean 10 Mins Prep · 15 Mins Cook

Finely chop the anchovies until they form a paste.
To make the dressing, place the chopped anchovies, sugar, fish sauce and lime juice in a jar and shake well until the sugar has dissolved and the mixture has combined.
Prepare a BBQ to medium heat.
Place the tomatoes on one side of a large tray and the kale on the other side. Drizzle the oil over and season with the salt. Toss each to coat.
Place the tomatoes on the grill and cook for 5-10 minutes or until slightly softened and blistered. Remove from the BBQ and place in a bowl.
Add the kale and grill for 5 minutes or until crispy.
Roughly chop the kale leaves off the stem and toss with the tomatoes.
Place on a serving platter and drizzle the dressing over, top with the peanuts and crispy onions and serve.