- 35g flaked almonds
- 250g cherry tomatoes
- 1 garlic clove
- A handful of flat leaf parsley, leaves only
- 1 tsp dried chilli flakes
- 1 tbsp red wine vinegar
- 100g cavolo nero
- 2 pork escalopes
- ½ tbsp + 3 tsp olive oil
- Sea salt
- Freshly ground pepper
Tip the flaked almonds into a dry frying pan. Toast over medium heat for 4-5 mins, shaking the pan, till the almonds are golden brown. Tip them into a large bowl and let them cool.
While the almonds cool, roughly chop the cherry tomatoes. Peel and finely chop the garlic. Finely chop the parsley leaves.
Scrunch the almonds a few time with your hands to break them up. Add the tomatoes, garlic and parsley. Add 1 tsp dried chilli flakes (they’re spicy, so use less or more, depending on how hot you like your food). Pour in 1 tbsp red wine vinegar. Add ½ tbsp olive oil and a pinch of salt and pepper. Stir to mix. This is your fresh salbitxada sauce.
Put a large pan of water on to boil. Finely shred the cavolo nero, slicing off and discarding the dry ends.
Put the frying pan back on a high heat. Rub 1 tsp olive oil and some salt and pepper into each pork escalope.
When the pan is smoking hot, add the pork escalopes. Fry for 4-5 mins, then flip over and fry for 4-5 more mins till the pork escalopes are golden brown and cooked through. Pop the pork on a plate and loosely cover with foil. Leave to rest.
The water should be boiling. Add the cavolo nero. Simmer for 5 mins. Drain well. Add 1 tsp oil anda pinch of salt and pepper. Toss to mix. Serve the pork with the cavolo nero and the fresh salbitxada sauce.