This waterfront property along the Wild Atlantic Way is on the market for €895,000
This waterfront property along the Wild Atlantic Way is on the market for €895,000

Sarah Finnan

The team IMAGE culinary bucket list
The team IMAGE culinary bucket list

Sarah Gill

These three products are must-haves for youthful and vibrant skin
These three products are must-haves for youthful and vibrant skin

Edaein OConnell

What to bake this weekend: The ultimate millionaire’s shortbread recipe
What to bake this weekend: The ultimate millionaire’s shortbread recipe

Meg Walker

Three workout mistakes women make when they hit the menopause
Three workout mistakes women make when they hit the menopause

Helen Seymour

Merch from Irish artists to shop now and show your support
Merch from Irish artists to shop now and show your support

Sarah Gill

Irish Design Spotlight: MNW Design
Irish Design Spotlight: MNW Design

Sarah Finnan

Meet Virtue Shine, the designer behind the vivacious and vibrant Emerald & Wax
Meet Virtue Shine, the designer behind the vivacious and vibrant Emerald & Wax

Sarah Gill

My Life in Culture: Violinist Gwendolyn Masin
My Life in Culture: Violinist Gwendolyn Masin

Sarah Finnan

Crochet: How to wear the beachy summer staple
Crochet: How to wear the beachy summer staple

Sarah Finnan

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.