Chargrilled Kalettes with Almond Cream Cheese

Cook Time 30 minutes

Servings 4


160g kalettes

Extra virgin olive oil

1 tsp nigella seeds

1 tsp sumac

Salt and pepper

Almond cream cheese

1 cup blanched almonds, soaked overnight

125g cream cheese, brought to room temperature

1 tsp sherry vinegar

½ clove garlic, minced


Preheat a grill pan on high heat.

Place the kalettes onto a bowl and drizzle with oil and season. 

Grill for 6-8 minutes until tender and charred. 

In a small food processor add the almonds drained from water, cream cheese, sherry vinegar and garlic. Blend until smooth. If too thick add some of the soaking liquid. 

Spread the almond cream onto a plate, top with the charred kalettes, then sprinkle over nigella seeds and sumac.



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