I was the happy recipient of some gorgeous purple kale in my veg box that was almost too pretty to eat. I sautéed it with a small leek and then added some rice. I made a dressing out of tahini, hot water, lemon, salt, and a new chili pepper powder for me—isot (or Urfa Biber) chili pepper. This pepper is a fermented Turkish pepper. It has all the sourness of sumac and all the soul of your favourite dried Mexican pepper. It was also a wonderful gift from my lovely friend Sabine. If you don’t have this fun pepper, sumac works, or just garlic powder, or even some smoked salt. This ranks high on my list favourite speedy meals at the moment, especially if you top it with your favourite protein.