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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the flatbread in a dry pan over medium heat while the eggs are cooking.
  6. 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.
  7. 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.