Cavolo Nero with Apricot Harissa, Lemon and Toasted Almonds
Forget boring boiled brussel sprouts, up your festive greens with this simple yet flavourful dish. Ready in 20 minutes this simple pairing of cavolo nero with plenty of olive oil, lemon juice, zest and Apricot Harissa creates a fresh and zesty dish that is a light contrast to the heavier Christmas recipes. The final touch is a sprinkling of crushed almonds for added crunch.
- Heat your oven to 170C fan/190C non-fan. Place the almonds on a baking try and bake for 5-7 minutes, or until a light brown colour, then remove.
- Zest both lemons into a bowl, then juice one of them and this to the zest. Add the Apricot Harissa, stir until combined, add a good pinch of salt, then add the olive oil. Set aside until ready to use.
- Place a medium pan of well-seasoned water on a high heat and bring to the boil or set up a steamer basket. Strip the leaves from the stalks of the cavolo nero (keep the stalks to eat another time). Add the leave to the boiling water and cook for 2 minutes, then drain. Shake dry, place back in the pan, season with salt and pepper, then add the dressing and almonds. Stir so all the leaves are coated then serve. If cooking ahead of serving then keeping warm, cook the cavolo nero less.