Autumn Gluten Free Meals Recipes Seasons Snacks Winter

Pickled Kale and Fresh Ricotta Wraps with Wattleseed Za’atar

November 16, 2018

Za’atar is a Middle Eastern Seasoning mix of dried thyme, sesame, sumac and slat that’s combined in this recipe with ground roasted wattleseed to accompany and season bite-sized wraps in much the same way as dukkah is served as a dry dip with olive oil and flatbread.


(Serves 4 as a starter)

¼ cup salt

500 ml apple cider vinegar

500 ml water

250 g raw caster sugar

2 tbsp caraway seeds

2 fresh bay leaves

8 large kale leaves, rib & stem removed

500 g fresh ricotta, drained

2 tbsp za’atar

1 tsp ground roasted wattleseed


  1. Bring the salt, vinegar, water, sugar, caraway seeds and bay leaves to the boil, stirring to dissolve the sugar and salt.
  2. Lay the kale leaves in a deep ceramic, glass or stainless steel bowl or container and pour over the hot pickling syrup. Leave to cool and then place in the refrigerator overnight.
  3. Remove and drain the kale well. Cut each kale leaf in halves and roll a teaspoon of fresh ricotta up in the kale leaf.
  4. Mix the ground wattleseed together with the za’atar and place a tablespoon on each plate to serve with 4 wraps per person.

Photography: Craig Kinder from Food of the Southern Forests published by UWA Publishing

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