Kale, Chilli, Burrata & Tapenade On Sourdough
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Put the kale, chilli, garlic, 1 tbsp olive oil and all the measured water into a wok or frying pan and stir-fry for 4-5 minutes until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.
Toast the bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top.
Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.
TIPS:
- There is more power in the seeds of chilli than in the flesh. So if you don’t like it too hot, deseed the chilli before chopping.
- Kale with chilli and garlic makes really good crisps. Instead of stir-frying them, mix the kale leaves (which must be dry) thoroughly with the chilli, garlic and a little olive oil. Spread out in a single sparse layer on a baking sheet and cook in an oven preheated to 150°C/fan 130°C/Gas Mark 2 for 20 minutes, until dried out and crisped up.
Bliss on Toast by Prue Leith is published by Bloomsbury, £14.99. Recipe images by Haarala Hamilton.
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