Kale Salad with Nutty Middle Eastern Spiced "Dukkah" Eggs & Flatbread

Directions

1. Toast walnuts, garlic, sesame seeds, and spices in a small skillet with a drizzle of oil until fragrant, then transfer the mixture to a small bowl to prevent the garlic from overcooking.
2. Boil the eggs in a small saucepan, then cool under cold water or with ice after 8 minutes for easy peeling.
3. In a medium bowl, zest and juice the lemon, then whisk in garlic, olive oil, salt, and pepper to form the dressing.
4. Strip kale from the stems, chop into bite-sized pieces, and toss with the dressing; massage the greens for 1–2 minutes until wilted.
5. Trim and slice cucumber into thin half-moons and halve the tomatoes; add them to the kale bowl along with chopped parsley.
6. Peel the eggs, roll them in the prepared dukkah to coat, and halve them lengthwise.
7. Toast the flatbread if desired, brush with a little oil, sprinkle with remaining dukkah, and cut into wedges.
8. To serve, divide the salad, dukkah-coated eggs, and flatbread among plates and enjoy.