Cavolo nero, a cousin of kale, is ‘black cabbage’ from Tuscany. The leaves remain glossy against the bright colors of this chunky salad.
times
Preparation time: 20 minutes
Preparation time: 60 minutes
Serves
4-5
Ingredients
For the salad
- 300g beetroot
- 400 grams of butternut squash
- 4 tsp olive oil
- 2 cans of chickpeas of 400 g
- 1 tsp ground cumin
- 4 tsp flaked almonds
- 400 g cavolo nero, leaves separated and coarsely chopped
- 2 banana shallots, sliced, soaked in water for 10 minutes, then drained
For the dressing
- 30 g fresh coriander, stalks and all, coarsely chopped
- 20 g ground almonds
- 1 green chilli, destemmed
- 1 banana shallot, coarsely chopped
- juice of 1 lime
- 5 teaspoons of olive oil
- 1 small green apple, cored but with skin still on, cut into large cubes
- 1 tsp ground cumin
Method
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Wrap each whole beetroot in foil, place on a baking tray and roast for 45 minutes.
3. Meanwhile, peel and deseed the pumpkin and cut the flesh into cubes of 2-3 cm. Mix on a baking tray with three teaspoons of oil and some spices. Add to the oven for 20 minutes.
4. Drain the chickpeas, rinse and toss them on a baking tray with the cumin and a teaspoon of oil. Season generously. After the pumpkin and beetroot are cooked, turn the oven back to 180C/160C fan/gas mark 4 and bake the chickpeas for 10-12 minutes.
5. Toast the flaked almonds in a dry frying pan over low heat; remove from heat when they turn light brown.
6. Puree all dressing ingredients in a food processor with half a teaspoon of salt and use as much water as needed to make a pourable sauce – 60-70 ml.
7. Blanch the cavolo nero in boiling water until soft and drain well. Put it back in a sieve over the pan to dry out further.
8. Once the beetroot is cooked, let it cool enough to handle, remove the skin and cut into thin circles.
9. Gently mix together the pumpkin, cavolo nero, chickpeas, shallots and beetroot and transfer to a large serving platter.
10. Drizzle over the dressing and sprinkle with the toasted flaked almonds.