Name: Kale and mixed peel dip
Ingredients: 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

Dips and dressings Winter

Serves 6

Prep 10 min

Cook 25 min

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.

Ingredients

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. On a lined baking tray, mix 45g of the kale with the pumpkin seeds, a tablespoon of olive oil, half a teaspoon of the hawaij spice and an eighth of a teaspoon of salt, then roast for eight minutes, until the kale has crisped up and the seeds are toasted. Remove from the oven and set aside.
Put the remaining 70g kale and 50g of the spring onions in the bowl of a food processor and pulse until finely chopped. Heat four tablespoons of oil in a large frying pan and, once hot, add the kale and spring onion mixture, season with a half-teaspoon of salt and the remaining teaspoon of hawaij spice and fry, stirring, for five minutes, until the kale mix has softened and the spices smell fragrant. Tip into a bowl, then stir in the yoghurt, soured cream, mixed peel, garlic and a good crack of pepper.
Wipe out the food processor, add the coriander, dill and the remaining 30g spring onions and pulse until finely chopped. Stir this into the yoghurt bowl.
Spoon the yoghurt mixture into a shallow serving dish. Pour the remaining two tablespoons of oil over the top, then scatter over the crisp kale, pumpkin seeds and Urfa chilli, and serve.