Cavolo nero with cannellini beans, soaked raisins and soy tahini
serves
4
Eating your greens has never been so easy, or delicious. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).
Ingredients (15)
- 1 cup (150g) raisins
- 1/2 cup (125ml) red wine vinegar or balsamic vinegar
- 1 bunch cavolo nero, stems removed
- 2-3 tbs extra virgin olive oil
- 400g cooked cannellini beans, drained
- 1/4 cup (35g) sunflower seeds
- 1/4 cup (30g) sesame seeds (white, black or both)
- Juice of 1/2 lemon
- 4 long green shallots, finely chopped
- Handful of coriander leaves
Soy tahini
- 3 tbs tahini
- 3 tsp soy sauce or tamari
- 1 garlic clove, crushed
- 2 tsp maple syrup
- 2 tsp rice wine vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the raisins in a small bowl and cover with the vinegar. Leave to soak for 15-20 minutes.
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2.For the soy tahini, combine the tahini, soy sauce or tamari, garlic, maple syrup and vinegar in a small bowl and whisk to combine. Slowly add about 2 tbs water, whisking to achieve a smooth, creamy consistency. Season to taste with sea salt and black pepper.
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3.Tear the cavolo nero leaves into small pieces and place in a large mixing bowl. Add a drizzle of olive oil and a pinch of sea salt and massage the leaves for 2 minutes or until softened.
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4.Drain the raisins and add them to the cavolo nero along with cannellini beans and half the seeds. Pour over the soy tahini and toss to combine. Taste and season with sea salt and black pepper.
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5.Transfer the salad to a serving plate and squeeze over a little lemon juice. Top with the long green shallot, coriander and remaining seeds.
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