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    Warm salad of crispy cavolo nero with cauliflower and chorizo

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    Warm salad of crispy cavolo nero with cauliflower and chorizo

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4-6

    Ingredients

    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

    Method

    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.

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue

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