Middle-Eastern kale salad
1 tbsp sumac or the zest of 1 lemon, finely grated
1 tbsp dried thyme
2 tsp toasted sesame seeds
1 tsp dried marjoram
1 tsp dried oregano
320 g (11 oz) kale, central stalk removed, shredded
1 tbsp lemon juice
300 g (10½ oz) low-fat Greek yoghurt
4 tbsp mint leaves, roughly torn
To make the za’atar, combine the sumac or lemon zest, thyme, sesame seeds, marjoram and oregano and either pound the mixture lightly with a pestle and mortar or grind in a spice grinder until fine, with a little texture.
Blanch the kale in boiling water for 1–2 minutes, until just softened. Drain well and transfer to a bowl. Sprinkle over the za’atar and lemon juice and stir to combine. Stir the yoghurt and mint together in a separate bowl.
To poach the eggs, bring a large pan of water to the boil and crack 2 eggs into it. Turn the heat down and simmer for 4 minutes; repeat with the 6 remaining eggs. Drain well.
Lay the eggs on a bed of kale and serve with the yoghurt and mint on the side. Sprinkle with black pepper.
Tips & variations
Za’atar is an extremely versatile spice mix that you can scatter over vegetables before you roast them. Alternatively sprinkle it over salads for extra flavour. You can use ordinary plain yoghurt (whole-milk or low-fat) or low-fat fromage frais instead of low-fat Greek yoghurt if you prefer.