Look for a smoother leafed kale to use in this recipe as it is milder than the tougher curly kale. Italian cavolo nero also works well and all kale loves the gutsy Mediterranean flavours of anchovy and capers.
200 grams kale, leaves pulled off tough stems
1 large ripe avocado, peeled
1 spring onion, sliced finely
3 anchovies, chopped roughly
1 tablespoon capers
2 cloves garlic, crushed
2 teaspoons Dijon mustard
finely grated zest 1 lemon
2 tablespoons lemon juice
2 tablespoons chopped mint or basil
4 tablespoons olive oil
sea salt and freshly
½ cup thick plain yoghurt
1 long red chilli, seeded and chopped finely
olive oil for drizzling
Slice the kale leaves thinly and cook in plenty of boiling salted water for 5 minutes. Drain and refresh in cold water then drain again, squeezing to remove excess water.
Place all the ingredients in a food processor and blend until finely chopped. Season.
To finish: Spread onto a serving plate and swirl in the yoghurt. Top with the red chilli and drizzle with olive oil. Makes about 2 cups