WIN a premium Shark Beauty styling bundle worth over €550
WIN a premium Shark Beauty styling bundle worth over €550

IMAGE

The IFTA Award winners are…
The IFTA Award winners are…

Sarah Finnan

The street style trends from CPHFW to try now
The street style trends from CPHFW to try now

Oyindamola Animashaun

How Copenhagen became the coolest week on the fashion calendar
How Copenhagen became the coolest week on the fashion calendar

Oyindamola Animashaun

Page Turners: ‘The Glass House’ author Rachel Donohue
Page Turners: ‘The Glass House’ author Rachel Donohue

Sarah Gill

The best Irish films of all time, according to the IMAGE staffers
The best Irish films of all time, according to the IMAGE staffers

Sarah Gill

A stylist’s guide to mixing vintage and modern fashion finds
A stylist’s guide to mixing vintage and modern fashion finds

Sarah Finnan

WIN a 9ct gold T-Bar pendant necklace from Gear Jewellers worth €250
WIN a 9ct gold T-Bar pendant necklace from Gear Jewellers worth €250

Edaein OConnell

Join our networking event: ‘Building a Business: The Real-Life Path to Success’ in Galway
Join our networking event: ‘Building a Business: The Real-Life Path to Success’ in Galway

IMAGE

Join our networking event: ‘Building a Business: The Real-Life Path to Success’ in Galway
Join our networking event: ‘Building a Business: The Real-Life Path to Success’ in Galway

IMAGE

Image / Editorial

Super Healthy Kale, Tahini And Poached Eggs With Roast Squash


By IMAGE
29th Aug 2017
Super Healthy Kale, Tahini And Poached Eggs With Roast Squash

I want tahini on everything, all the time, forever.


This dish is a great incentive for getting?out of bed. Roasting a few squash and keeping them in the fridge to use for salads, sides or bulking out a soup or curry is a great way of adding umph to a dish without opting for bread every time. Butternut squash makes a great vehicle for any meal and would definitely be on my desert island list of food. I reckon a lot of people avoid using squash because they think the chopping is a faff, but this method of roasting them is no effort at all and it gives the skin a nice caramelised finish. Tahini is a store cupboard essential for me, and this simple dressing goes on about half the meals I eat – it’s great with roast vegetables, halloumi, lamb, everything.

Kale, Tahini And Poached Eggs With Roast Squash

Serves 2

Ingredients:

  • 1 butternut squash, halved lengthways and deseeded
  • Generous pinch of dried chilli flakes
  • 2 large handfuls of kale, stalks removed
  • 1 tablespoon olive oil
  • Juice of – lemon
  • 2 generous teaspoons tahini
  • Pinch of salt
  • 1 small garlic clove, crushed
  • 4?6 tablespoons water
  • 2 tablespoons white wine vinegar
  • 4 eggs
  • Sea salt and freshly ground black pepper

Method:

Step 1

Preheat the oven to 200?C/Gas 6. Pierce the thick necks of the squash halves with a knife a few times, then place both halves flesh-side down in a baking dish. Season with the chilli flakes, sea salt and pepper and bake in the preheated oven for 45 minutes or until tender. Remove from the oven and cut the squash flesh into chunks.

Step 2

Place the kale, oil and lemon juice in a bowl and massage for about 5 minutes until the ingredients are well combined and the kale is bright green in colour.

Step 3

Place the tahini, a pinch of salt and the garlic in a small bowl and gradually add the water, whisking until the mixture has the consistency of pouring cream. Add to the kale and toss to coat. Divide the kale mixture between two large bowls and add the squash.