- 200g cavolo nero
- 400g tin of black chickpeas
- 1 garlic clove
- 250g cherry vine tomatoes
- 2 tsp cumin seeds
- 2 tsp ras al hanut
- A handful of mint, leaves only
- 1 tbsp tahini
- 1 orange
- 1 pomegranate
- Sea salt
- 1 tbsp olive oil
- Large pan with lid
- 1.
Bring a large pan of salted water to the boil. Trim the dry ends from the cavolo nero and roughly chop the leaves. Drain and rinse the chickpeas.
- 2.
Add the cavolo nero to the boiling water and cook for 1 min. Add the chickpeas to the pan and cook for 1 min more. Drain and set aside.
- 3.
Peel and thinly slice the garlic. Halve the cherry vine tomatoes.
- 4.
Pop the pan back on the heat. Add 1 tbsp olive oil, the garlic and 2 tsp cumin seeds. Sizzle for 30 secs, then add the cavolo nero and chickpeas. Stir in 2 tsp ras al hanut, along with a good pinch of salt. Fold the cherry tomatoes through the veg and chickpeas, then take the pan off the heat.
- 5.
Pick the mint leaves off their stalks (you can use the stalks to make tea or infuse oil). Finely chop the leaves and fold them into the pan . Set aside.
- 6.
In a small bowl, whisk 1 tbsp each tahini and olive oil with 2 tbsp juice from the orange. Halve the pomegranate and hold 1 half in the palm of your hand, cut-side-down, over the bowl. Bash the pomegranate with a wooden spoon and the seeds should fall through your fingers into the bowl. Pull out any reluctant seeds. Repeat with the other pomegranate half.
- 7.
Scatter the pomegranate seeds over the spiced cavolo nero, chickpea and tomato salad. Dollop the orange tahini dressing over the top. Divide between 2 plates and serve warm or cold.
