Protein Pasta with Roasted Kale and Radish Dip

Pluck the kale into bite-sized pieces, drizzle with a teaspoon of rapeseed oil, lightly salt, and roast until crispy in a preheated oven at 180 °C for approx. 7 minutes.

Meanwhile, cook the protein pasta in lightly salted water according to package instructions until al dente.

For the dip, whisk natural yogurt, mayonnaise, and Dijon mustard until smooth in a small bowl. Season with salt and pepper to taste.