“Western produce with an eastern kick is my signature style. This is a very simple salad to make and it’s based on cupboard staples. I made it up so that I could cater for vegans coming to my supper club unannounced. You can pull it together quickly, no need to sweat.”
– Sabrina Ghayour, food writer, London
Serves 3-4
INGREDIENTS
250g cavolo nero, chopped, stalks removed
300g chestnut mushrooms, wiped clean and chopped
400g tin of chickpeas, drained
10 plain or smoked chestnuts, shelled
8-10 artichoke hearts from a jar, halved
2 tbsp garlic oil
½ tsp turmeric
½ tsp cinnamon
1 tsp cumin
½ tsp chipotle pepper or cayenne
A generous pinch of sea salt
A handful of sunflower seeds
METHOD
Get a pan really hot and throw in the mushrooms without oil to get all the water out. Resist the urge to stir. Once they start to dry up, after 5 minutes or so, turn the heat down a bit and add the garlic oil, then the chopped and de-stalked cavolo nero. Cook for a couple of minutes. Add the chestnuts, chickpeas and salt, then the spices and cook for another couple of minutes.
Take the pan off the heat and add the artichoke hearts. Stick on the lid for a few minutes, to bring back a little bit of moisture. Sprinkle pumpkin seeds on top and serve.
