Beany beetroot dip kale crisps & courgettes

Beany beetroot dip kale crisps & courgettes

Posh Kebabs
Cooking time
20 mins

You can make all the components of this wonderful kebab in advance and unveil at the table for maximum impact. It’s a combination of fabulous flavours but also textures that will have your veggie friends begging for the recipe.


Quantity Ingredient
400g cannellini beans, drained and rinsed
3 medium cooked beetroots, drained and roughly chopped
3 tablespoons greek yogurt
1 garlic clove, roughly chopped
2 large courgettes, cut into 1cm slices
2 tablespoons olive oil
100g kale, tough stalks removed
1 teaspoon paprika
1/2 teaspoon cumin seeds
25g roasted hazelnuts, roughly chopped
2 tablespoons white wine vinegar
1 teaspoon caster sugar
2 banana shallots, very thinly sliced
freshly ground black pepper
4-8 flatbreads, to serve


  1. Tip the cannellini beans into the bowl of a food processor with the beetroots, yogurt, and garlic. Whizz until smooth. Season, then scrape out into a bowl, cover, and set aside.
  2. Heat a griddle pan to high. Brush the courgettes with a little olive oil, then cook for 5 minutes, turning halfway through, or until charred and starting to soften slightly. Remove and set aside.
  3. Preheat the grill to high. In a large bowl, toss the kale with the remaining olive oil, the paprika, and cumin seeds. Season, then lay in a single layer on a baking sheet. Grill for 3–4 minutes, or until the kale is starting to char at the edges. Turn and char the other side for 1 minute, scatter over the hazelnuts, and toast for a few seconds until fragrant. Set aside.
  4. In a small bowl, mix the vinegar and sugar to dissolve the granules, tip in the shallots, and stir to coat. Leave to stand for a few minutes.
  5. To serve, heat the flatbreads, spread with the beany beetroot dip, top with slices of griddled courgette, crisp kale and hazelnuts, and pickled shallots.
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