KALE & PUMPKIN SLICE

Eat cold, warm temperature or hot straight from the oven. This slice is a great crowd pleaser –  a lunchbox filler, easy dinner or tasty side dish at your next barbecue.

makes 30 x 20cm slice

2 tablespoons Cape Schanck extra virgin olive oil

1 leek, white part finely chopped

1 bunch red Russian, curly or mixed kale, stems removed and leaves washed

6 Yokey Dokey XL eggs, lightly beaten

1 teaspoon sea salt

freshly ground pepper

½ cup Tuerong Farm white flour

1 teaspoon baking powder

450g butternut pumpkin, peeled to yield 400g, coarsely grated

½ bunch dill, leaves finely chopped

200g feta, crumbled

Preheat oven to 180C (160C fan-forced).  Line a 30 x 20cm lamington or deep-sided tray with baking paper.

To prepare the filling, heat the oil in a large fry pan over medium heat. Add the leek and cook for 5 minutes until softened.  Add the kale and stir to combine. Cover with lid for 3 minutes, or until the kale has just wilted.   Remove the lid and set aside.  

Whisk the eggs in a large bowl until lightly beaten.  Season with salt and pepper. Sift the flour and baking powder over the top.  Using the whisk mix until all the flour is incorporated and there are no lumps. Gently stir in the kale mixture, pumpkin and the dill. Gently fold in the feta, until all combined.  Pour mixture into the prepared tray. 

Bake for 25 minutes, or until slice is lightly golden and just firm to touch. Cut into desired portion size.  

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Mark Brancatisano