spicy kale & tomato bruschetta
ingredients:
1-2 x Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like
1 Cup Kale
½ - 1 Tbsp Olive Oil
½ Lemon – juiced
Pinch of Himalayan Pink Salt
3-4 Sundried Tomatoes – soaked to soften
Small handful of sunflower seeds – Optional
directions:
If you sundried tomatoes are dry (and not stored in oil), place them into a bowl and soak for 8-12 minutes
De-Stem the Kale leaves and place into a mixing bowl with the remainder of the ingredients (excluding the sunflower seeds if using)
Lightly pour 1-2 Tsp of Olive Oil onto your hands and rub together
Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue to massage for 2-3 minutes or until the leaves are softened, the leaves will turn a vibrant green colour
Toast your slices of bread
Strain, rinse and slice the sundried tomatoes
Top the bread with the Kale mixture, add the sundried tomatoes and sprinkle with sunflower seeds if using