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Lemon Tahini Kale Flatbread with dressing container behind

Lemon Tahini Kale Flatbreads

A creamy and garlicy chopped kale salad on top of soft baked Na'an flatbread
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, lunch, Main Course, Salad
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Lemon Tahini Dressing
  • 1 cup water
  • 3 cloves garlic
  • 1 cup tahini
  • 1 tbsp lemon zest (zest one lemon before juicing it)
  • 2 large lemons juiced
  • 3 tbsp olive oil
  • 2 tsp salt
Lemon Tahini Kale Flatbreads
  • 1 cup Lemon Tahini Dressing recipe included
  • 2 pieces Na'an flatbread
  • 4 cups chopped kale (stems removed)
  • ⅓ cup grated Parmesan (plus 2-3 tbsp for topping)
  • red pepper flakes to taste
  • fresh cracked black pepper to taste

Equipment

  • Blender or Food Processor
  • microplane
  • foil
  • sheet pan
  • medium or large mixing bowl

Method
 

Lemon Tahini Dressing
  1. Place the water and lemon juice in the bottom of a blender or food processor. Add the remaining ingredients (garlic, tahini, lemon zest, olive oil and salt) and blend 1-2 minutes, until smooth and creamy.
Lemon Tahini Kale Flatbreads
  1. Preheat your oven to 375°.
  2. Line a baking sheet with foil and place both pieces of Na'an on the sheet pan.
  3. Spoon 2-3 tbsp of the Lemon Tahini Dressing on top of each Na'an flatbread and smooth in an even layer cross each piece. Sprinkle each with a tbsp of Parmesan.
  4. Bake at 375° for 7 minutes.
  5. While the Na'an bakes, place the chopped kale in a large mixing bowl and toss it with as much of the the remaining Lemon Tahini Dressing as you like. Add in 1/3 cup of Parmesan, fresh cracked black pepper and crushed red pepper to taste and toss it together.
  6. Remove the Na'an flatbreads from the oven and top each hot flatbread with half of the Lemon Tahini Kale salad mix. Cut each flatbread in 4-6 pieces and sprinkle with more Parmesan, black pepper and crushed red pepper to taste.
  7. Serve immediately.

Notes

Omit the Parmesan to make this recipe dairy-free.
Add flaked grilled salmon or chopped grilled chicken when dressing the kale for a delicious protein boost! 
Store the remaining Lemon Tahini Dressing in an air tight container in the fridge for up to 7-10 days.
If Lemon Tahini Dressing is too thick add 1 tbsp water at a time until you reach your desired consistency.