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Warm salad of crispy cavolo nero with cauliflower and chorizo
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1 cauliflower head, broken into small florets
280g marinated sliced artichoke hearts in oil, drained
5 tbsp extra virgin olive oil
1½ tsp sweet smoked paprika
2 x 60g packs diced chorizo
200g cavolo nero, stalks discarded, leaves roughly chopped
3 garlic cloves, thinly sliced
1 red chilli, halved lengthways, deseeded and sliced
1 tbsp balsamic vinegar
50g roasted almonds, roughly chopped
1. Preheat the oven to 220˚C, gas mark 7. Toss the cauliflower and artichokes with 3 tbsp oil and the paprika; season. Roast for 20 minutes, until just tender and golden.
2. Meanwhile, put the chorizo and remaining 2 tbsp oil in a large frying pan over a medium-high heat. Once the chorizo is hot and has released some oil, add the cavolo nero. Fry over a high heat for 5-6 minutes, turning frequently, until the leaves are crisp and slightly charred. Add the garlic and most of the chilli; stir-fry for 30 seconds. Remove from the heat, stir in the balsamic vinegar and season.
3. On a large serving dish, combine the cavolo nero and chorizo with the cauliflower, artichokes and almonds. Sprinkle over the remaining chilli and serve immediately.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 2103kJ
This recipe was first published in October 2019.