Crispy Kale with Tahini Drizzle

Crispy Kale with Tahini Drizzle

A few weeks ago I told you about the salad queen that lives next door. The one that made the red quinoa, sweet potato and balsamic roasted beetroot salad. Well, this side dish is another one of her fab creations that was concocted in a flash one afternoon in Lagos. 

I cannot remember when last I wanted to eat a side dish that is meant for many guests, by myself. It is SO enjoyable. When I tested the recipe I literally ate the whole bowl for dinner and was craving it again the next day. 

So, this side dish takes about 15 minutes to prepare. You can make it instantaneously just before you serve dinner. 

I have seen a few kale varieties and for this specific recipe I suggest you use curly kale and not the flat leaf kale, because it will not crisp up very well. I also suggest that you rather chop up too much kale than too little, as it loses a lot of volume during the cooking process. 

Crispy Kale with Tahini Drizzle

This recipe has no exact measurements, because it is easily adaptable to the number of mouths you want to feed. But as I mentioned, rather cook a big bag of kale than ending up with only few crispy kale leaves per person. You need to be watching the oven as the kale might burn if you don’t mix the leaves often. 

A great tip that Willemien also gave me was that she uses a fork to mix up the tahini in the jar and then drizzles it over the kale. It really works! 

Crispy Kale with Tahini Drizzle

Crispy Kale with Tahini Drizzle

Crispy Kale with Tahini Drizzle

Crispy Kale with Tahini Drizzle

Crispy Kale with Tahini Drizzle

Yield: Adapt to your needs

Ingredients

  • Curly Kale
  • Olive Oil
  • Salt
  • Pepper
  • A Lemon
  • Tahini
  • Toasted Sesame Seeds (for garnish)

Instructions

  1. Set the oven to grill.
  2. Rinse the kale and make sure there is no soil in-between the leaves.
  3. Cut the stalks out of the kale.
  4. Cut the leaves into smaller pieces - about 3 cm between cuts.
  5. Scatter the kales pieces on an oven-proof dish.
  6. Drizzle with olive oil, freshly ground salt and pepper and mix with tongs to make sure the oil covers all of the leaves.
  7. Bake in the oven, turning every few minutes to make sure all sides of the leaves get crispy.
  8. Once the leaves are almost completely crispy all over and slightly brown, drizzle with freshly squeezed lemon juice and tahini.
  9. Bake for a few more minutes until the tahini turns slightly brown and crispy.
  10. Scatter with toasted sesame seeds before serving.
  11. Best served immediately.
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http://kreatery.co.za/crispy-kale-with-tahini-drizzle/

Red Quinoa, Sweet Potato and Balsamic Roasted Beetroot Salad

Red Quinoa, Sweet Potato and Balsamic Roasted Beetroot Salad

This is a superb salad packed with so much flavour and it is really simple to prepare. Beetroot and goats cheese is a wedding meant to last!

My friend / neighbour here in Lagos is the queen of salad and she is so creative with simple ingredients. We had a wonderful dinner one weekend and she presented this unreal salad to us all nonchalantly. You know… “just something she came up with while looking at some ingredients she had in the house.” There was another salad, but more about that in the near future. All I can say is both salads shared first prize (and there were South African lamb chops on the menu, too).  

Red Quinoa, Sweet Potato and Balsamic Roasted Beetroot Salad

She only laughs when I tell her she should start writing down her recipes and steps and write her own book on healthy living and share all her great recipes with the rest of us. She says she can’t cook, but she does not give herself enough credit.  All the meals from her kitchen has been great!  Thanks, Willemien, I will never forget your crazy salad and side dishes combinations. 

Red Quinoa, Sweet Potato and Balsamic Roasted Beetroot Salad

If you decide to serve this as individual starters, reduce the amount of quinoa. If you are serving this as a side dish with a main meal you can keep the 2 cups quinoa. Also, if you are serving many side dishes with this, this salad will be enough for 6 – 8 people. 

xxx

Red Quinoa, Sweet Potato and Balsamic Roasted Beetroot Salad

 

Red Quinoa, Sweet Potato and Balsamic Roasted Beet Salad

Yield: 4 - 8 (depending on the way it is served)

Ingredients

    Salad:
  • 1½ - 2 Cups Red Quinoa (cooked)
  • 4 Medium Orange Flesh Sweet Potato (cooked and cut into wedges)
  • Balsamic Roasted Red Onion and Beetroot (see recipe below)
  • Goats Cheese (type and quantity to taste; cut to your liking)
  • Handful Pistachios (crushed)
  • Salt & Pepper (to taste)
    Balsamic Roasted Red Onion and Beetroot:
  • 4 Medium Beetroots
  • 1 Small Red Onion
  • Olive Oil
  • Balsamic Reduction (I used cranberry infused balsamic reduction)
  • Salt
  • Splash of water

Instructions

    Balsamic Roasted Red Onion and Beetroot:
  1. Preheat the oven to 160℃.
  2. Line a medium oven tray with tin foil.
  3. Rinse the beetroot. Make sure there is no soil left. You can use a vegetable brush to scrub the beetroot. Cut off the tops. Cut the beets lengthwise, then through the middel of each half and into pieced about 5mm thick. Place on the lined oven tray.
  4. Peel and half the onion. Cut into 5mm slices. Add it to the beetroot.
  5. Drizzle with olive oil. Not too much as it will cause the beetroot to crisp instead to cook to a soft texture.
  6. Drizzle with balsamic reduction and add a pinch of salt.
  7. Mix well until all the ingredients are combined. The beetroot and onion should be well covered. 
Bake in to oven until soft and dark in colour. You should mix the beets every 10 - 15 minutes to make sure it does not burn. 
If it looks like the balsamic reduction is starting to burn, but the beetroot is not yet soft, add a splash of water. 
Depending on the consistency of your balsamic reduction, you might need to add more while the beetroot and onion is baking. The end result needs to be very dark in colour. The beetroot and onion should be soft and not crispy.
    To assemble the salad:
  1. In separate bowls or plates or on one large platter, arrange the red quinoa. Add the balsamic roasted red onion and beetroot, then the sweet potato wedges on top. Add goats cheese pieces, the crushed pistachios and the salt and pepper.
  2. You can either serve the salad completely cold, or you can heat it up in the oven until the goats cheese melts (just make sure to add the pistachios after you have heated up the salad as it might burn).
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http://kreatery.co.za/red-quinoa-sweet-potato-and-balsamic-roasted-beetroot-salad/

ecoffee cup

ecoffee cup

What’s new in my kitchen?

This will be the first blog post where I’ll be sharing with you some new tools / gadgets / appliances / gimmicks that I have stumbled upon.  No more keeping secrets! 😉 

My ecoffee cup is used at least once a week without any guilt that I am contributing to landfills. Have your attention? Here’s what I think…  CONTINUE READING