Kale, feta and dill pâté

Kale, feta and dill pâté

By
From
The Medicinal Chef: Healthy Every Day
Serves
1-2
Photographer
Martin Poole

This is a beautiful example of a dish that’s easy to whip up and can be stored in the fridge ready for those moments when the munchies hit. It’s great on an oatcake, with veggie sticks or even some multigrain toast.

Ingredients

Quantity Ingredient
2 handfuls curly kale
100g low-fat soft cheese
100g feta cheese
1/2 teaspoon capers
5g fresh dill, roughly chopped
1 tablespoon olive oil
sea salt
black pepper
oatcakes, to serve (optional)
or fresh vegetable sticks, to serve (optional)

Method

  1. Tear the kale leaves off the stalks. Bring a pan of water to the boil, put the kale in a steamer and steam for 5–8 minutes, until wilted and soft. Remove and run under cold running water, then drain and allow to cool.
  2. Place the cooked kale and all the remaining ingredients in a food processor and blitz to make a smooth pâté. Season with salt and pepper and store in a sealed container in the fridge. Serve with vegetable sticks or oatcakes.

Good for:

  • Bone health, nervous system, healthy gut flora

Clever combination:

  • Kale is a fabulous fibre source and a very rich source of magnesium, one of the most commonly deficient nutrients, which is used in over 1,000 chemical reactions in the body. Pretty important! It also has antioxidant compounds called carotenoids, and the fats in the feta and soft cheese considerably increase our ability to absorb these.
Tags:
The Medicinal Chef
Healthy Every Day
Dale
Pinnock
health
healthy
diet
nutritious
nutrition
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