All about the Kale 🥬 Ingredients: 120g curly kale leaves
35g pumpkin seeds
100ml olive oil
1½ tsp baharat spice
Sea salt and black pepper
80g spring onions, trimmed and roughly chopped
250g Greek yoghurt
100g sour cream
45g chopped mixed peel
40g coriander leaves
20g dill leaves
½ tsp urfa chilli flakes Method: 1. Heat oven to 200°C. On a lined baking tray, mix 50g of the kale with the pumpkin seeds, a tablespoon of olive oil, half a teaspoon of the Baharat spice and a dash of salt, then roast for eight minutes, until the kale is crisp and the seeds are toasted. Remove from oven and set aside. 2. Put the remaining 70g kale and 50g of the spring onions in the bowl of a food processor and pulse until finely chopped. Heat four tablespoons of olive oil in a frying pan and, once hot, add the kale and spring onion mixture, season with half a teaspoon of salt and the remaining teaspoon of baharat spice and fry for five minutes, until the kale mix has softened and the spices smell fragrant. Tip into a bowl, then stir in the yoghurt, sour cream, mixed peel and a sprinkling of black pepper. 3. Add the coriander, dill and the remaining 30g spring onions to a food processor and pulse until finely chopped. Stir this into the yoghurt mixture. 4. Spoon the yoghurt mixture into a shallow serving dish. Drizzle the remaining two tablespoons of oil over the top, then scatter over the crisp kale, pumpkin seeds, urfa chilli flakes and serve. #kale #mixedpeel #dip#diprbs #h#healthyreciperecipe #nutritious #wholesome #delicious #starter #appetiser #eats #food #foodie #FoodTok #fy #fyp #foryou #foryoupage