Serve warm as a side to roast chicken or on it’s own as a light lunch. If you can’t get hold of cavolo nero substitute with kale.
150g Chiltern Charcuterie Chorizo, skin removed and diced into smallish cubes
One large cavolo nero (approx. 800g)
6 cloves garlic
Chili flakes (optional)
150g Greek Style Yoghurt (Tim’s Dairy is excellent)
Pinch saffron strands
- Slice the pumpkin into 2cm width wedges. Don’t worry about peeling it; it’s far easier to roast skin on and slice the skin off afterwards. Toss in olive oil, sprinkle with sea salt and chilli flakes. Put in a roasting tin along with the garlic cloves (skin left on) and roast at 200 Degrees C for around 45 minutes or until golden and tender. Set aside to cool slightly.
- Cover the saffron strands with a tablespoon of water and leave to soak for a few minutes. Add the saffron water to the Greek yoghurt and mix. Squeeze three of the roasted garlic cloves into the yoghurt, mix well or blitz in a food processor if you prefer.
- Wash the cavolo nero and cut out most of the tough stem but keep the leaves as whole as possible.
- Heat a glug of olive oil in a heavy based saucepan over a medium heat. Add the chorizo cubes and allow to cook slowly- they will start to release a delicious orange oil and smell delicious! Squeeze out the remaining three cloves into the pan and add the cavolo nero. Toss with the chorizo to coat with the olive, add two tablespoons of water and cover the pan for around 5 minutes to allow the leaves to wilt, stirring occasionally. Season to taste.
- Remove the skin from the pumpkin slices and arrange on a plate, top with the chorizo and cavolo nero, drizzle with yoghurt and top with toasted seeds if using.
Don’t discard the pumpkin seeds. Clean off any pumpkin strands, toss in some vegetable oil and soy sauce and roast in the oven for around 15 minutes until golden and use as a garnish.