Ingredients
- vegetable oil 2 tbsp
- shallots 400g, halved and thinly sliced
- kale 200g, finely chopped, tough stalks discarded
- Hispi or pointed cabbage 200g, roughly chopped
- garlic granules 2 tsp
- ground fenugreek 1 tsp
- ground turmeric 1 tsp
- eggs 8
- baking powder 2 tsp
- plain flour 2 tbsp
- greek yogurt 2 tbsp
- dried barberries 2 handfuls, (see notes below)
- pine nuts 40g
- dressed green salad to serve
Method
-
Step 1
Heat the vegetable oil in a large pan over a medium heat. Add the shallots and fry gently for 10-15 minutes or until lightly golden.
-
Step 2
Turn up the heat, add the kale and fry until softened and cooked through, then add the cabbage, spices and a generous amount of seasoning, and stir well. Fry until the cabbage is wilted and cooked through. Remove from the heat and allow to cool.
-
Step 3
Heat the oven to 200C/fan 180C/gas 6 and line a 20 x 30cm ovenproof dish with baking paper.
-
Step 4
Beat the eggs in a large bowl and add the baking powder, flour and yogurt, and whisk well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them a little at a time, mix well, then add in the rest and fold through.
-
Step 5
Pour the mixture into the baking dish and spread to evenly distribute the ingredients. Bake for 35 minutes or until a knife inserted into the middle comes out clean.
-
Step 6
Cut into squares and serve with a green salad, if you like.
Dried barberries are a small round fruit used in Middle Eastern and Persian cooking, and are available from Middle Eastern supermarkets or online at souschef.co.uk or amazon.co.uk . Alternatively, use sour cherries or dried cranberries, available in large supermarkets.
Nutritional Information
- Kcals 274
- Fat 16.6g
- Saturates 3.3g
- Carbs 13.9g
- Sugars 6g
- Fibre 4.1g
- Protein 15.2g
- Salt 0.7g
