There’s nothing like adding mixed peel to a dip to keep the festivities going. We’ve used kale, but the same approach works just as well with all the trimmings from brussels sprouts. The hawaij spice lends the dish a wonderful warmth, but if you can’t get your hands on any, try another warm spice blend, such as Lebanese seven spice or baharat. You can make the dip in advance and top it with the crisp kale when you’re ready to eat. Eat with pitta chips or a crudite such as chicory.
150g | kale, leaves stripped off, stalks discarded (115g) |
35g | pumpkin seeds |
105ml | olive oil |
1½ tsp | hawaij spice, or baharat |
fine sea salt and black pepper | |
80g | spring onions, trimmed and roughly chopped |
250g | greek-style yoghurt |
100g | soured cream |
45g | chopped mixed peel |
1 | garlic clove, peeled and crushed |
40g | picked coriander leaves |
20g | picked dill leaves |
½ tsp | urfa chilli flakes |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note