1-2 servings
Ingredients
For the roast tomatoes
- 250 g cherry tomatoes - I used yellow
- Splash olive oil
- Pinch sea salt flakes
For the Cavolo Nero
- 1 tbsp olive oil
- 6 leaves of Cavolo Nero shredded
- Big pinch sea salt flakes
- Black pepper
- Caramelised hazelnuts;
- 3 tbsp hazelnuts
- 1/2 tsp maple syrup
- Pinch sea salt flakes
For the butter bean mash
- 1 can butter beans drained
- Juice 1/2 lemon
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic granules
- 1 tbsp tahini
- 2 slices of toast of choice
- Drizzle of extra virgin olive oil
Instructions
To roast the tomatoes
- Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 25- 30 minutes or until soft and browning a little. Set aside.
To cook the Cavolo Nero
- Add the olive oil to a frying pan and then add the Cavolo Nero.
- Fry for a few minutes on a medium heat until cooked and crispy.
- Add the sea salt and black pepper and then set aside.
To make the crushed butter beans
- Add the butter beans into a bowl along with the other ingredients.
- With a fork mash roughly, then add in 3/4 of the crispy Cavolo Nero. Stir to combine.
For the hazelnuts
- Dry toast the hazelnuts in a pan for a few minutes until lightly toasted.
- Remove from the heat, then crush slightly.
- Add to a bowl and stir in the maple syrup and sea salt. Set aside.
To serve
- Dollop the crushed beans onto the toast, top with caramelised hazelnuts, the remaining crispy Cavolo Nero and a drizzle of olive oil.
- Serve with the roast tomatoes.
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