Leftovers love
Make the most of surplus kale and bacon on this spicy flatbread
Use up extra kale and bacon in a spicy flatbread
Bacon and kale pesto flatbreads
Whizzing the slightly tough and woody kale leaves into a pesto softens and tenderises them, and gives your pesto a deep nuttiness. Warming the flatbread gently in the bacon fat is a great way to enliven this leftover. Pile on bacon and eggs, then top with chilli jam.
30 MINUTES | SERVES 2 | EASY
pine nuts 50g
kale 100g
lemon 1, zested and Ω juiced
garlic 1 clove, skinned and chopped
parmesan 50g, finely grated
extra-virgin olive oil 100ml, plus extra for frying
streaky bacon 4 rashers
eggs 2 cumin seeds a large pinch
flatbread 1 large
chilli jam a few tbsp
1 To make the pesto, toast the pine nuts in a dry frying pan for 3-4 minutes, tossing regularly, until golden. Leave to cool for a few minutes, then tip into a food processor with the kale, the zest and juice of a lemon, the garlic, parmesan, oil and some seasoning. Whizz to a rough paste.
2 Using the same pan, cook the bacon over a medium-high heat until really crisp, then remove onto a plate.
3 Fry the eggs to your liking with a little more oil, then sprinkle with the cumin seeds for the final minute of cooking time. Put on the plate with the bacon.
4 Put the flatbread in the pan over a low heat to gently warm through and soak up a little of the bacon fat. Spread over half of the kale pesto, then transfer the flatbread to a chopping board.
5 Cut in half, then load up with the bacon and fried eggs, and dot over some chilli jam. Roll up and serve. The remaining kale pesto will keep chilled for a week – just pour a splash of oil over the top to cover.
PER SERVING 730 kcals | fat 59.2G saturates 13.1G | carbs 19.8G | sugars 1.7G fibre 3.2G | protein 27.9G | salt 2.2G