Name: Kale Salad with Nutty Middle Eastern Spiced "Dukkah" Eggs & Flatbread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 eggs; 1 ½ English cucumbers; 3 flatbreads or naan; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 1 ½ lemons; ¾ cup walnuts; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; salt; sesame seeds

Kale Salad with Nutty Middle Eastern Spiced "Dukkah" Eggs & FlatbreadKale Salad with Nutty Middle Eastern Spiced "Dukkah" Eggs & Flatbread — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 eggs

1 ½ English cucumbers

3 flatbreads or naan

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

1 ½ lemons

¾ cup walnuts

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

salt

sesame seeds

Instructions

Mince walnuts.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add walnuts, garlic, sesame seeds, and spices to the pot. Cook, stirring constantly, until fragrant and toasted, 1-2 minutes. Transfer the "dukkah" spice mix to a small bowl to keep the garlic from overcooking. (Reserve pot for next step.)

Wipe the pot clean with paper towels. Place eggs in the pot, cover with water (from the tap), and bring to a boil; reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Peel and mince additional garlic; place in a large bowl.

Zest and juice lemons into the bowl with the garlic, then add oil, salt, and pepper; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the bowl with the dressing; using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons; halve tomatoes. Add both to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl, toss to combine the salad, and set aside.

Peel eggs, roll in the dukkah to coat, and halve lengthwise. (Reserve remaining dukkah for the flatbread.)

Toast flatbread if desired; drizzle with oil, sprinkle with remaining dukkah, and cut into wedges.

To serve, divide salad, eggs, and flatbread between plates or bowls. Enjoy!

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