Kale Pesto Flatbreads
2 people
Preparation time: 10 minutes
Cooking time: 5 minutes
1 lemon, zest and juice
50g pine nuts
100ml extra virgin oil
2 eggs
3-4 sun dried tomatoes
dried chilli flakes
1 large flatbread
1 garlic clove
salt and pepper
50g parmesan - grated
- For the pesto, bring a large pot of salted water to a boil. Remove the stems from the kale and add to the water and cook for about 2 minutes. Scoop out the kale with a slotted spoon and transfer to a large bowl filled with ice water and ice. Once cool, leave to drain in a sieve or colander.
- Once the kale has drained, transfer to a food processor along with lightly toasted pine nuts, the juice and zest of the lemon, a roughly chopped garlic clove, the parmesan cheese, the oil. Pulse until the pesto is to your desired texture. Taste for seasoning and add salt if required.
- Measure out a serving of the kale pesto (20g) for the flatbread. Store the remaining pesto in an airtight container in the fridge for up to a week.
- For the flatbreads, fry the eggs in a large pan with a bit of oil, to your preferred doneness. Season lightly with salt and pepper.
- Heat the flatbread in a dry pan over medium heat while the eggs are cooking.
- To assemble, spread the kale pesto over the warmed flatbread. If the sun dried tomatoes are large, roughly chop them before arranging them over the top along with the fried eggs.
- Finish with a pinch of dried chilli flakes. Serve immediately.
When you divide the recipe into 2 portions, each serving contains 32.6g of carbs, 19.5g of fat, 13.4g of protein and 362.5 kcal.
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