January — Monthly Recipe

 

Enjoy this simple seasonal recipe packed with Plenty of Antioxidants to KIck start your year

Warm roasted Cavolo nero, Hazlenut & Tomato Salad

Prep: 15mins

Cook: 20 mins

Total: 35mins

Serves: 4

 

Ingredients:

  • 400g cherry tomatoes

  • sea salt & freshly ground pepper

  • olive oil

  • 2 unwaxed limes

  • 200g of cavolo nero, destalked and roughly chopped

  • a handful of roasted hazlenuts roughly chopped/unsweetened shaved coconut

  • 1 tbsp of soy sauce or tamari

  • a handful of cooked quinoa or pearl barley can be added for a more substantial meal

    FOR DRESSING:

  • a thumb-size piece of fresh ginger peeled and grated

  • 1 tbsp white miso paste

  • 1 tbsp of tahini

  • 1 tbsp of honey or agave syrup

  • 1 tbsp of coconut or olive oil

  • 1 red chilli, finely chopped (optional)

 

LETS’s GET STARTED!!

  1. Preheat your oven to 220 C/fan 200 C/gas 7

  2. Halve the tomatoes and place in a baking tray with salt & pepper, a good drizzle of olive oil, the zest of 2 limes & juice of 1.

    Roast for 20 mins, until blistered and golden.

  3. Next, pile the cavolo nero on a baking tray with the hazlenuts/ coconut shavings. Pour over the soy/tamari sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5-10 mins of the cooking time, until crisp.

  4. Meanwhile, mix all the dressing ingredients together in a bowl with the second lime juice. taste and add more seasoning or lime juice if necessary.

  5. Remove cavolo nero and tomatoes from the oven and place a large bowl. Add and toss in the miso dressing and serve warm.

    Enjoy!!

 
Visuable Team