Crispy kale with sesame and tachini yogurt dip

Total Time: 20' Servings: 4


1 large kale

olive oil

1 tbsp sesame

300gr lactose free yoghurt zita yogurt

6 tbsp tachini

4 tbsp lemon juice





Remove kale from sterns and cut into bite size.

Wash well and dry.

Place Kale in an oven tray and drizzle with few drops of olive oil. Massage them with the oil to be sure that you cover he whole piece.

Add salt and pepper and spinkle with sesame

Bake in a preaheated oven 170o C for 15-20 minutes or until crisps.

Remove from the oven and let them cool.


Place yogurt in a bowl add tachini, lemon juice, olive oil, salt and pepper and whisk well.

Place in a small bowl and serve with crispy Kale.

Optional, add some paprica on top on cay-enne pepper for extra heat.