Healthy lunches

Packed with superfoods, these dishes will keep you satisfied until dinnertime

Kale Tarts with Muhammara MAKES 6 PREPARATION & COOKING 50 MINUTES

16 sheets filo pastry 2 tablespoons olive oil 2 tablespoons white

chia seeds 4 spring onions, chopped 80g baby kale leaves 400g can chickpeas,

drained, rinsed 1 garlic clove, crushed 150g fresh ricotta, crumbled 125g haloumi, chopped 2 teaspoons chopped fresh dill, plus extra to serve green salad to serve

MUHAMMARA ¾ cup (180g) bottled roasted red capsicum, drained, reserving 1 tablespoon oil ½ cup toasted walnuts 1 tablespoon pomegranate

molasses 1 tablespoon lemon juice

1. Preheat oven to 200°C. Lightly grease a 6-hole (¾-cup) Texas muffin pan.

2. Layer pastry sheets, brushing between each layer with 1 teaspoon of the oil and sprinkling with 1 teaspoon of the chia seeds. Cut pastry stack into 6 equal squares. Gently ease one stack into each muffin hole. Bake for 5 minutes. Reduce oven to 160°C.

3. Heat remaining oil in a large frypan over medium heat. Cook spring onion, stirring, for 3 minutes or until soft. Stir in kale, chickpeas and garlic. Cook, stirring, for 2 minutes or until kale is wilted. Transfer mixture to a large heatproof bowl. Gently stir in ricotta, haloumi and dill until combined. Spoon kale mixture evenly into pastry cases.

4. Bake for 20 minutes or until pastry is golden.

5. MUHAMMARA. Process capsicum, reserved oil, walnuts, molasses and lemon juice until smooth.

6. Serve tarts topped with muhammara and extra dill. Serve with green salad.