Purple kale and spicy yoghurt fiorelli

We really did do well at the Petersfield farmers market this weekend. Our haul included purple sprouting broccolli, oyster mushrooms, fresh local salad, organic goats cheese and purple kale. We also bought much more than we realised and have been feasting on purple vegetables all week. So tonights dinner was all about the kale, dressed in a creamy yoghurt sauce with a spicy topping. The humble cabbage leaf received a middle eastern makeover.


What you will need
Fiorelli pasta (or any other will do)
150g purple kale
2 cloves garlic
1 green chilli
3-4 table spoons olive oil
2 tea spoon sumac
2 tea spoon paprika
2 table spoon pine nuts
4-5 table spoons plain yoghurt.


Firstly, place the water on to boil to cook the pasta. This should make enough for four people, so place as much pasta on to cook as you know your four people will eat.

Meanwhile steam or blanche the kale for 3-4 minutes to soften slighty. Drain and set aside.


Next, chop the garlic and chilli and fry in some oil with the kale for 4-5 minutes to toast lightly.


In a seperate pan, place the olive oil, sumac, paprika and pine nuts.


When ready to serve, add the kale to the drained cooked pasta, along with plenty of salt and the yoghurt. Stir through and return to the heat to warm the yoghurt through slightly.


At the same time, place the oil and spices on to heat through for 1 minute.


Serve the kale and yoghurt pasta topped with a table spoon of spiced oil and pine nuts.

My plan now is to visit Mother in law Spread on weekends when the market is also in Town. I'm hooked on the beautifully fresh, local and colourful produce at a fraction of the price at Borough. This market definitely lives up to Petersfield's old school market town reputation.