Moroccan Kale, Rainbow Carrot and Hummus Tart with an Olive Oil Crust
food to glow | feel good food that's good for you
food to glow | feel good food that's good for you
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Ingredients

  • 150 g and add
  • 1 tsp lemon zest
  • 1/2 tsp ground cumin
  • 100 g white
  • 100 g whole
  • 50 g sunflower seeds
  • 1/2 tsp salt
  • 2 tsp
  • 60 ml extra virgin olive oil
  • 100 ml ice
  • 250 g frozen Bulgur Wheat mix (see image below)
  • 100 g frozen rainbow
  • 75 g frozen or chopped fresh kale
  • 150 ml lower fat organic creme fraiche (Yeo Valley is commonly available)
  • 3 organic eggs
  • 1 tbsp diced
  • 4 tbsp hummus
  • 1 tsp
  • 28-30 cm tart tin
  • 1 baking tin
  • 1. For instructions on making up the olive oil dough, follow the instructions on my post, Tandoori Cauliflower Tart, roll out to 3 mm thick, and don
  • 2 tsp
  • 1 tbsp
  • 6. When the tart comes out of the oven, brush with preserved lemon oil

Instructions

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