Recipe: Hummus, Crispy Kale & Thyme Roasted Tomato Toast
Last weekend was a pajama weekend, where I had the house to myself. This translated into waking up late, making myself what I wanted to cook (rather than what would best feed the family), and going back to bed with it for TV, breakfast and tea in bed. I’m not one of those people who can easily manage eating on a tray (really, I am the only person who ever eats in/ on bed, and we only eat a meal in front of the TV in the living room on Christmas Day), so my answer to breakfast in bed is always either bowl food, or something on toast.
Another thing about lazy, just me weekends, is that brunch (I’m never up early enough for breakfast!) needs to be made from things that are seasonal, or simply always in the fridge. Laugh and call me one of those foodie Southern California health nuts if you will, but kale is my all time favourite vegetable, so sautéed until crisp I’ll pile that on, and we always have a punnet of cherry tomatoes in the fridge, so those slow roast well with thyme from the garden. Whenever it is just me I always buy a tub of hummus. I’m not one of those crudité dipping people, but hummus on toast or a crispbread with a drizzle of pomegranate molasses is basically my go to, last minute breakfast/ snack. With pomegranate seeds too, if I’ve got them.
This is the second half of my two part brunch series for Marks and Spencer to celebrate their new Cook range (you can find the recipe for my Farro, Avocado & Egg Breakfast Bowls with Miso Yogurt here), which I used to speed up my breakfast somewhat. I know not anyone has an AGA warming oven to slow roast tomatoes in, and I’ve found in a regular oven using a cast iron roasting dish can imitate beautiful, flavourful, slightly caramelized tomatoes in roughly ten minutes. I pretty much always cook my kale by sautéing it with a splash of avocado (or light olive) oil, and this pan gets it crisp in around 5 minutes. (If you put loads in the pan, it will steam with some crispy bits around the edges, and if you fill the pan with under half, it will cook like kale chips). Basically, you can put together a breakfast that would usually take a few hours in about 20 minutes.
As I said the other day, the range is stunning. All pretty gold handles, chic silver curves, and some serious chef type items, like the best sauté pan I’ve ever used, and a set of miniature cast iron dishes. Everything in the range is also really affordable (it is by Marks and Spencer, after all!) All of the items you’ve seen me use across these two posts that M&S sent me total to only £130, and they’re such great quality that I’m pretty sure I’ll have them forever. You can browse the range by scrolling through the widget above.
The only other ingredient you need here aside from the usual store cupboard staples of good extra virgin olive oil, balsamic vinegar and salt and pepper is a good loaf of bread. Sourdough tends to keep fresh longer, so I grabbed a loaf of Marks & Spencer’s San Francisco Sourdough on Friday while I was grabbing lunch, and it is utterly perfect for this – just a heads up! The measurements below make a generous brunch in bed for one.
- 2 Large Handfuls Cherry Tomatoes
- 3-4 Sprigs Fresh Thyme
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Sea Salt
- Freshly Ground Black Pepper
- 2 Thick Slices Sourdough
- 3-4 tbsp Hummus
- 2 Very Large Handfuls Chopped Curly Kale
- Generous Splash Extra Virgin Avocado Oil
Pre-heat the oven to 220 degrees (430 Fahrenheit). Half the cherry tomatoes and place them cut side up in either one or a couple of cast iron roasting dishes (you can find my method of slow cooking tomatoes without the use of cast iron here, though it does take much longer, pehaps make them ahead and re-hear them) and drizzle them with extra virgin olive oil and balsamic vinegar. Season well with salt, pepper, and a generous sprinkling of thyme leaves, setting a few aside to garnish the finished result. Roast them for 10-51 minutes until slightly caramelized.
Toast the sourdough and spread with hummus. Heat a sauté pan over a very high heat with a splash of avocado oil, and sauté the kale until it is crispy, seasoning it with a pinch of sea salt. Pile the kale onto the hummus topped toast, and spoon over the tomatoes. Sprinkle with the rest of the thyme, and enjoy straight away!