for 4 person

Crispbread

100 g	white flour
100 g	mixed nuts, finely chopped
¼ tsp	cinnamon
¼ tsp	salt
1 dl	water
1 tbsp	olive oil

Kaleamole

400 g	kalette mix
1 ½ tbsp	olive oil
1	garlic clove, squeezed
200 g	sour single cream
1	lemon, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
¼ tsp	hot paprika
¾ tsp	salt

How it's done

Crispbread

Mix the flour, nuts, cinnamon and salt in a bowl. Pour in the water and oil, mix thoroughly with a spoon. Roll the dough into a rectangle approx. 2 mm thick between two sheets of baking paper, slide onto a baking tray, remove the top sheet.

Bake

Approx. 40 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, slide onto a chopping board, cut into rectangles while still warm, leave to cool on a rack.

Kaleamole

Blitz or finely grate the vegetables, place in a bowl. Heat the oil in a frying pan. Add the vegetables and garlic, sauté for approx. 5 mins., return to the bowl, allow to cool slightly. Mix in the sour single cream, lemon zest and juice, season, spread on top of the crispbread.

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