Oven Roast Kalettes with Tahini Dip
Try this quick and simple way to prepare kalettes!
Substitutes?
- No sherry vinegar? Use lemon juice or red wine vinegar instead.
- No mayonnaise? Use greek yoghurt instead.
- Vegan? Use vegan mayonnaise instead.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
180 g Kalettes
1 tbsp Olive oil
1 tbsp Sesame seeds
Salt & pepper
For the tahini dip:
1½ tbsp Tahini
1 tsp Dijon mustard
1 tsp Sherry vinegar
3 tbsp Mayonnaise
2 tbsp Water
Salt & pepper
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark.
- Wash the kalettes in cold water and drain properly. Add the kalettes to a large mixing bowl with the olive oil, sesame seeds and a generous pinch of both salt and pepper.
- Massage well with your hands for a couple of minutes to thoroughly coat in the oil. Spread on a large baking tray and roast for 20 minutes.
- Meanwhile, whisk all the dip ingredients together until smooth. Season to taste with salt and pepper.
- Serve the kalettes warm with the dipping sauce.
How to store
Store leftover kalettes in an airtight container, in the fridge, for up to 3 days, and reheat in the oven. Store the leftover tahini dip in an airtight container in the fridge for up to 1 week.
Leftovers
The leftover tahini dip would also make a great design for salads and roasted vegetables.
