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Ingredients

Method
  • Salt and pepper, to taste
  • 20 g sesame seeds
  • 100 g ciabatta, cut into large cubes
  • 4 large leaves kale
  • 10 g basil, plus extra for serving
  • 10 g parsley
  • ½ cup grated Woolworths hard cheese, plus extra for serving
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic
  • 25 g pumpkin seeds
  • 1 x 400 g can cannellini beans

Method

Ingredients

 

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A post shared by Woolworths TASTE Magazine (@wwtaste)


1. To make the sesame salt, blitz salt and sesame seeds in the blender until a fragrant powder forms. Toss the bread cubes/chunks through the sesame salt and put aside until ready to use.

2. Wash the kale well and place in a bowl. Pour boiling water onto the leaves and allow to tenderise for 5 minutes. Squeeze the leaves to remove excess water and place them in a blender with the herbs, hard cheese, olive oil, pumpkin seeds, seasoning and garlic. Blend until smooth.

3. Drain and rinse the cannellini beans, then place in a bowl. Spoon over the green kale paste and stir through gently. Transfer the “green” beans to a serving plate, top with the salt-dusted chunks of bread, and scatter over the remaining basil and cheese.

Chef’s tip: Use the remaining sesame salt as a versatile vegetable or salad seasoning. You can even sprinkle it over eggs for a nutty, deeply savoury flavour.

Photograph: Shavan Rahim
Videography: Romy Wilson

Check out our beans recipe guide for more great beans recipes.

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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