Roasted Kale with Chickpeas, Red Onion, Whipped Feta & Hot Honey

Hi, it’s Scott here with this week’s recipe – and it’s time for our Seed of the Month feature! This month, we’re celebrating kale – a reliable, productive leafy green that no kitchen garden should be without.

This week’s dish is a bold and flavour-packed roasted kale recipe, paired with chickpeas, red onion, cumin and lemon. It’s finished with a generous smear of whipped feta and a drizzle of homemade hot honey – a perfect balance of savoury, creamy, and sweet heat.

I’ve shared recipes for whipped feta and hot honey before, so rather than repeat myself, I’ve included them as sub-recipes below and in the full write-up on theveggrowerpodcast.co.uk.

So, let’s head to the kitchen and see how it’s made!

As usual, you’ll also find this recipe and others on my Instagram page @seedtotableplot13.

Ingredients (Serves 2–3)

  • 2 red onions, cut into quarters
  • 6 garlic cloves, peeled
  • 1 tin of chickpeas, drained
  • 1 lemon, halved
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200g kale
  • Olive oil
  • Salt and pepper to taste
  • Whipped feta (see sub-recipe below)
  • Hot honey (see sub-recipe below)

Method

  1. Sear the veg:
    Heat a large frying pan over high heat with a splash of olive oil. Place the lemon halves cut-side down in the pan, along with the red onion and garlic. Cook until the onions start to soften and caramelise and the lemon is nicely charred.
  2. Add the chickpeas & spices:
    Tip in the chickpeas along with the cumin and coriander. Season with salt and pepper and stir everything together. Once warmed through, transfer the mixture to a bowl and allow to cool slightly.
  3. Roast the kale:
    Toss the kale in a drizzle of olive oil and spread across two baking trays (avoid overcrowding). Roast in a preheated oven at 200°C for 10–15 minutes until crisp at the edges but still vibrant.
  4. Assemble the dish:
    Spoon the whipped feta onto serving plates, pile the roasted kale and chickpea mixture on top, and finish with a generous drizzle of hot honey.

Sub Recipes

Whipped Feta

  • 300g feta
  • 200g natural yoghurt
  • 10g chopped chives
  • Juice of half a lime

Method:
Blend everything together using a food processor or stick blender until smooth. Chill in the fridge for at least 1 hour before serving.

Hot Honey

  • 300g honey
  • 1 tsp dried chilli flakes

Method:
Gently heat the honey and chilli flakes in a saucepan for about 5 minutes. Allow to cool slightly before using.

And there you have it – a hearty, seasonal dish that puts homegrown kale centre stage. Perfect on its own with crusty bread, or as a vibrant side to grilled fish or chicken.

That’s the recipe done – and that’s it from me this week. See you next time!

The post Roasted Kale with Chickpeas, Red Onion, Whipped Feta & Hot Honey appeared first on The Veg Grower Podcast.



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