Kale Spread with Pickles on Potato Toast

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Here, I started looking at ways to make spreads that are light, invigorating and tasty! Turns out it is actually not that easy but here is a nice result. And why always on bread? Potatoes are nice for a change once in a while.

Serves 2. Prep time: 15min, bake 40min

INGREDIENTS

For the potato toast
1 large potato

For the spread
2 cups of Tuscan kale, chopped
2/3 cup coriander, chopped
2 tbsp raisins
2 1/2 tbsp apple cider vinegar
salt, pepper

For the topping
pickles
sunflower seeds

METHOD

Cut the potato in half an inch slices and bake them in the oven with the seasoning of your choice for 40 min at 180 °C.
Blend all the ingredients for the spread with a hand mixer after adding a little water. (To give the spread a richer flavour add tea, like clove-cardamom-tea for example, instead of water). Make sure you don’t add too much liquid so you can spread it on the potato. Add the toppings and enjoy!

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