- sourdough bread slices
- 1–2 cups chopped kale
- garlic salt powder
- spring onion dressing
- vegan cream cheese
- + 1/4 cup thinly sliced radishes
- + 1/2 cup steamed green peas
- optional lemon zest
- micro-greens or sprouts
- salt and peppercorns to top
- season the kale with a bit of oil & garlic salt, then bake it until crispy for 10' at 180°
- mix the cream cheese with cooked peas, sliced radish & lemon zest
- toast the bread slices, smear with the cream cheese on each side and layer with crispy garlicky kale, microgreens or sprouts
- drizzle with the spring onion dressing and enjoy!
jan 31 2022 ∞
mar 8 2022 +