KALE TARTS WITH MUHAMARRA

PREP AND COOK TIME40 MINS | SERVES 6

INGREDIENTS

6 filo pastry sheets

2 tbsp olive oil

2 tbsp white chia seeds 4 green onions, chopped 80g baby kale leaves 400g canned chickpeas, drained, rinsed

1 clove garlic, crushed 150g ricotta, crumbled 125g haloumi, chopped

2 tsp chopped fresh dill, plus extra, to serve

FOR MUHAMMARA, BLEND TOGETHER:

180g bottled red capsicum, drained, reserving 1 tbsp oil 50g toasted walnuts

1 tbsp pomegranate molasses 1 tbsp lemon juice

METHOD

Preheat oven to 200°C. Lightly grease a 6-hole (180ml) texas muffin pan. Layer pastry sheets, brushing between each layer with 1 tsp oil and sprinkling with 1 tsp chia seeds. Cut pastry stack into 6 equal squares. Gently ease one stack into each muffin hole. Bake for 5 mins. Reduce oven to 160°C. Meanwhile, heat remaining oil in a large frying pan over medium heat; cook green onion, stirring for 3 mins or until soft. Stir in kale, chickpeas and garlic; cook, stirring for 2 mins or until kale has wilted. Transfer mixture to a large bowl; gently stir in ricotta, haloumi and dill until combined. Spoon kale mixture into pastry cases. Bake for 20 mins for until pastry is crisp and golden.

Pack tarts garnished with extra dill and muhammara on the side.