- 200g cavolo nero
- 400g tin of chickpeas
- 1 garlic clove
- 250g cherry tomatoes
- 2 tsp cumin seeds
- 2 tsp ras al hanut
- A handful of mint, leaves only
- 1 tbsp tahini
- 1 orange
- 1 pomegranate
- 2 tbsp olive oil
- Sea salt
Prep: 15 mins | Cook: 10 mins
1. Bring a large pan of salted water to the boil. Strip the cavolo nero leaves from their woody stalks and roughly chop the leaves into quarters. Drain and rinse the chickpeas.
2. Plunge the cavelo nero leaves into the water. Cook for 1 min. Add the chickpeas. Cook 1 min longer. Drain both. Set aside.
3. Peel and thinly slice the garlic. Halve the cherry tomatoes.
4. Place the pan back on the heat. Add 1 tbsp olive oil, the garlic and cumin seeds. Toast for 30 seconds. Stir in the drained cavelo nero and chickpeas. Dust over 2 tsp ras al hanut over, along with a good pinch of salt. Fold the halved cherry tomatoes through and take off the heat.
5. Strip the mint leaves from their stalks (you can use the stalks to make tea or infuse in oil for another dish). Finely chop the mint leaves and fold through the still warm cavolo nero salad - that little kiss of heat will help release the mint's flavour. Set aside.
6. Whisk 1 tbsp tahini with 2 tbsp freshly squeezed orange juice and 1 tbsp olive oil. Roll the pomegranate firmly on a hard surface to loosen the seeds. Cut in half. Hold in the palm of your hand over a bowl and bash with a wooden spoon to shake out the seeds. Pull out any seeds that refuse to loosen.
7. Scatter the pomegranate seeds over the spiced cavolo nero, chickpea and tomato salad. Dollop the orange tahini dressing over the top. Delicious warm or cold.