KALE TABBOULEH

8 cups chopped kale, ribs and stems removed
1 cup fresh mint leaves
1 medium firm tomato, diced
1 medium cucumber, peeled and diced
2/3 cup cooked quinoa or couscous (optional)
Sea salt and freshly ground pepper, to taste
2 tablespoons olive oil
Finely grated zest and juice of 1 large lime


Using a food processor, finely chop the kale and mint leaves. This may take four to five batches depending on the size of your processor bowl.

Transfer the chopped kale and mint to a large glass bowl. Add the diced tomatoes, cucumber and grated lime zest (and quinoa or couscous, if using). Season with salt and pepper. Toss to mix the ingredients.

In a small bowl, whisk together the lime juice and olive oil. Add to the tabbouleh and toss well.

Serve immediately or refrigerate for later consumption. Tabbouleh will stay fresh for up to five days.

Serves 4

kale salad

CHARRED EGGPLANT DIP

Also known as baba ghannouj or baba ghanoush, this eggplant puree makes a lovely appetizer. Serve with bread or veggies.

1 large globe eggplant
1 large garlic clove, peeled
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons lemon juice
1 tablespoon tahini
1/2 teaspoon ground cumin, optional
Sea salt and ground black pepper, to taste

For garnish:
1 tablespoon chopped parsley
Smoked paprika


Line the surroundings of a gas burner with aluminum foil (you’ll be thankful you did when the eggplant starts dripping its sticky juices). Turn on the flame to medium-high and char the eggplant on all sides until swollen, cracked, soft and dripping hot juices. Use tongs to turn it as it can get very hot. The charring should take 10 to 15 minutes.

Place the charred eggplant in a paper bag to allow it to sweat and cool a bit, 5 minutes. Transfer it to a cutting board. Peel off and discard the skin.

Transfer the pulp into the bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, cumin (if using), salt and pepper. Process to a puree.

Serve baba ghannouj at room temperature drizzled with olive oil and sprinkled with chopped parsley and smoked paprika.

BUTTERNUT SQUASH, DATE AND TAHINI DIP

1/3 cup butternut squash purée (substitute pumpkin)

4 large ripe Medjool dates, pitted and chopped

2 tablespoons tahini

1 tablespoon water, or more if needed


Place all of the ingredients in a food processor and process them until smooth and creamy. Serve cold or at room temperature with fruits or vegetables.

Makes about 1/2 cup