KALE TARTS WITH MUHAMMARA

MAKES 6 PREP + COOK 50 MINS

6 sheets filo pastry 2 tbsp olive oil 2 tbsp white chia seeds 4 green onions, chopped 80g baby kale leaves 400g can chickpeas, drained, rinsed 1 clove garlic, crushed 150g fresh ricotta, crumbled 125g haloumi, chopped 2 tsp chopped fresh dill, plus extra to serve

MUHAMMARA

¾ cup (180g) bottled roasted red capsicum, drained, reserving 1 tbsp oil ½ cup (50g) toasted walnuts 1 tbsp pomegranate molasses 1 tbsp lemon juice

Preheat oven to 200°C/180°C fan. Lightly grease a 6-hole (¾-cup/180ml) texas muffin pan.

2 Layer pastry sheets, brushing between each layer with 1 tsp of the oil and sprinkling with 1 tsp of the chia seeds. Cut pastry stack into 6 equal squares. Gently ease one stack into each muffin hole. Bake 5 mins. Reduce oven to 160°C/140°C fan.

3 Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook green onion, stirring, 3 mins or until soft. Stir in kale, chickpeas and garlic. Cook, stirring, 2 mins 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 20 mins or until pastry is crisp and golden.

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

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