Oven Roast Kalettes with Tahini Dip
This is a quick, simple and, most importantly, delicious way to try kalettes.
Substitutes?
- No sherry vinegar? Use lemon juice or red wine vinegar instead.
- No mayonnaise? Use greek yoghurt instead.
- Vegan? Use vegan mayonnaise instead.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
180 g kalettes
1 tbsp olive oil
1 tbsp sesame seeds
salt & pepper
For the tahini dip:
1½ tbsp tahini
1 tsp Dijon mustard
1 tsp sherry vinegar
3 tbsp mayonnaise
2 tbsp water
salt & pepper
Recipe:
Preheat the oven to 180C/160C fan/gas mark 4.
Wash the kalettes in cold water and drain. Add the kalettes to a large mixing bowl with the olive oil, sesame seeds and a generous pinch of salt and pepper.
Massage the kalettes with your hands for a couple of minutes. Once they're thoroughly coated with the oil, spread them across a large baking tray and roast for 20 minutes.
Meanwhile, whisk the dip ingredients together until smooth. Season to taste with salt and pepper.
Serve the kalettes warm with the dipping sauce and enjoy.
How to store
Store the leftover kalettes in an airtight container in the fridge for up to 3 days, and reheat in the oven. Store the leftover tahini dip in an airtight container in the fridge for up to 1 week.
Leftovers
The leftover tahini dip would go really well with salads and roasted vegetables.
