Burrata with sweet and sour spring veg
A fresh and colourful way to eat burrata. Sit that creamy cheese on top of pickled asparagus, baby carrots, radishes and more, then drizzle the whole lot with olive oil
Turmeric fried eggs and kale salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g tahini
- 1 lemonzested and juiced to make 3 tbsp
- 1 tbsp runny honey
- 3 tbsp olive oil
- 2 tsp rose harissa
- 1 garlic clovegrated
- 70g kaletough stems removed, chopped
- 400g tin of chickpeasdrained and rinsed
- 1 chargrilled red peppercut into strips
- small handful of flat-leaf parsleyroughly chopped, plus extra to garnish
- ½ tsp ground turmeric
- pinch of dried chilli flakes
Nutrition: per serving
- kcal641
- fat43.2g
- saturates6.7g
- carbs31.7g
- sugars12.5g
- fibre12.6g
- protein25g
- salt1g
Method
step 1
In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.
step 2
In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.
step 3
Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.
step 4
Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.
