This recipe (like the last) came from the doco "Planeat (http://planeat.tv/ ) " and was created by the wonderful Ann Esselstyn. It's very healthy, very fresh and leaves the most beautiful after-taste in your mouth once you've finished eating. One word of advise though - when I say slice the lemon thin... I'm not kidding. I seriously love lemon so the first time I made this I didnt bother too much with how thin it was and it was almost too much. Having said that, if you do it right, this is a really sensational sandwich:)

Serves 1

Ingredients:
2 slices of whole grain bread
2 cups of kale, roughly chopped
Oil & Tahini free Hummus
1 small handful of coriander (cilantro), finely chopped
half a bunch of shallots (green onions), chopped
1 lemon, zested and then half VERY finely sliced, half juiced
1 ripe tomato, sliced
lemon pepper

Toast your bread very well, I did mine twice. Whilst the bread is toasting, place kale in a pan and gently steam for 2-3 minutes.  Once the bread is toasted, spread thickly with the hummus and sprinkle with shallots. Next, add the coriander on top of the green onions and then the lemon slices. Once the kale is done, drain well and add the lemon zest and juice, mix through and add to the sandwich, lots of it. You can either sprinkle with lemon pepper at this point and serve or you can add the tomato to the sandwich to finish it off. Sprinkle with pepper and serve.

Hummus... how I love thee. A lot of hummus recipes call for olive oil and after tasting this I really dont know why. It tastes divine without it. My new super awesome food processor whipped it up in no time. Just in time for State of Origin rugby tonight - GO QUEENSLANDER! 

Ingredients:

400g of chickpeas, soaked overnight, rinsed and boiled (or to make this even quicker use canned, but remember to rinse!)
Juice of 1 1/2 lemons (fresh)
2 heaped tbs Tahini
2-3 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
3-4 garlic cloves, crushed (reduce to 1 if you dont like too much garlic)
pinch of himalayan salt
freshly ground black pepper

Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in a food processor. Process until a smooth paste. If it is too thick add more lemon juice or water. Season with salt and pepper. Serve!