Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the pesto, toast the pine nuts in a dry frying pan for 3-4 minutes, tossing regularly, until golden. Leave to cool for a few minutes, then tip into a food processor with the kale, the zest and juice of a lemon, the garlic, parmesan, oil and some seasoning. Whizz to a rough paste.
Using the same pan, cook the bacon over a medium-high heat until really crisp, then remove onto a plate.
Fry the eggs to your liking with a little more oil, then sprinkle with the cumin seeds for the final minute of cooking time. Put on the plate with the bacon.
Put the flatbread in the pan over a low heat to gently warm through and soak up a little of the bacon fat. Spread over half of the kale pesto, then transfer the flatbread to a chopping board.
Cut in half, then load up with the bacon and fried eggs, and dot over some chilli jam. Roll up and serve. The remaining kale pesto will keep chilled for a week – just pour a splash of oil over the top to cover.