Vegan recipe #2: Roasted beetroot and pistachio dip Pile the kale leaves, plums and dressing on serving plates and sprinkle with pumpkin seeds. Make the dressing by combining 2 tablespoons of the pickling liquid with the other ingredients, whisk and season.Ĥ. Put the kale on a baking sheet in a single layer, season, and place in the oven for 4 minutes, flip and bake for a further 3 minutes to crisp on both sides.ģ. Massage the kale leaves with olive oil for 10 minutes to break down the cellular structure, making the leaves more chewable. Preheat the oven to 200☌/fan 180☌/gas mark 6. Remove from the heat, add the plums, coat in the liquid and set aside for 30 minutes.Ģ. Put the pickling ingredients, minus the plums, in a small saucepan and heat until the sugar has dissolved.
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