Russell’s Kale, Chard, Pumpkin & Chickpea saute With Turkish pepper flakes & feta

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½ tea spoon caraway seeds, lightly roasted whole

½ tea spoon cumin seeds

300 grams Kale or swiss chard

75 ml extra virgin olive oil

500 grams Queensland blue pumpkins diced and roasted

3 or 4 dave carters potatoes diced and roasted

250 grams freshly soaked and cooked chick peas

1 garlic clove crushed

1 tablespoon mint

1 tablespoon coriander

1 lemon (juice)

Sea salt and fresh ground black pepper

Other veg that can be used:



Cherry tomatoes


To Finish

Koonac Goat feta

Cambray Jersey cow hard cheese

Turkish pepper flakes



Separate the chard/kale stalks from leaves, slice and blanch the stalks, and blanch the leaves separately, refresh and reserve.

Heat oil, add caraway seeds and pumpkin/potato and saute 5 minutes.

Add chard, chick peas, cook a further few minutes, add garlic, herbs and toss through.

Finish with lemon, then remove from heat. Garnish with cheese crumbled over top, sprinkle with Turkish pepper flakes and sumac.

Serve with flat bread.

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