Ingredients

Serves 4

1 bunch of kale
Borderfields Garlic Infused Cold Pressed Rapeseed Oil
30g parmesan
2 tbsp chopped fresh rosemary
Salt and pepper to taste
For the cayenne and lemon dip:
300g Greek yogurt
1 tsp lemon zest
½ lemon juice
½ tsp cayenne pepper
Salt and pepper to taste

Method

1. Preheat the oven to 170°C. Rinse kale.
2. Put kale in a large bowl and add Borderfields Garlic Infused Cold Pressed Rapeseed Oil, parmesan, rosemary, salt and pepper. Mix until all of the kale is coated.
3. Spread kale on a large non-stick baking tray.
4. Bake for 15 minutes.
5. Meanwhile, put Greek yogurt into a medium bowl and add lemon zest, juice, cayenne pepper, salt and pepper and mix until fully combined.