"As a little boy, I would never eat my greens, so Mum always had to disguise them with other flavours. I know now that greens are a wonderful ingredient on their own and don't need masking. But that little boy in me still likes to put big flavours with them."
Toasting the almonds on a low heat (take care not to burn them) will help keep them crisp. You'll need to begin this recipe a day ahead.
- 200 gm chickpeas, soaked overnight in cold water
- 1 tbsp olive oil, plus extra for drizzling
- 1 large onion, diced
- 400 gm cavolo nero, coarsely chopped
- 6 silverbeet leaves, coarsely chopped
- 150 gm roasted broad beans (see note)
- 4 garlic cloves, pounded to a fine paste in a mortar and pestle
- 1 tbsp lemon juice, or to taste
Smoked almond vinaigrette
- 75 gm smoking chips, soaked in water for 20 minutes, drained (see note)
- 40 gm Turkish tea leaves
- 125 gm natural almonds
- 150 ml extra-virgin olive oil
- 2 tbsp cabernet sauvignon vinegar
- 1 golden shallot, finely chopped
- 1 tbsp finely chopped chives
- 1Drain chickpeas and cook in a saucepan of boiling water over medium-high heat until tender (20-30 minutes). Drain and set aside.
- 2For smoked almond vinaigrette, heat smoking chips and tea leaves in a double-layer piece of foil, placed in the base of a wok over low heat, until starting to smoke. Place a wire rack on top, then a small tray containing almonds. Cover with a lid, reduce heat to very low and cook until almonds are heavily smoked (15 minutes). Transfer almonds to a saucepan with olive oil and sauté over low heat until nuts are toasted (10 minutes). Cool completely, then transfer almonds and oil to a container and stand overnight. Strain almonds (reserve oil), then coarsely crush, in batches, in a mortar and pestle. Combine almonds, vinegar, shallot and reserved oil in a bowl and set aside. Add chives just before serving.
- 3Heat olive oil in a saucepan over high heat, add onion and chickpeas and sauté until onion is tender (5-10 minutes), add cavolo nero and silverbeet and sauté until wilted (1-2 minutes), then add broad beans and garlic and stir until heated through (1-2 minutes). Transfer to a large bowl, add 80ml smoked almond vinaigrette, season to taste, transfer to a platter and serve, drizzled with extra olive oil and lemon juice, and extra smoked almond vinaigrette to the side.
Roasted broad beans are available from health-food and nut shops. Smoking chips are available from barbecue and hardware shops.Drink Suggestion: Oak-matured Margaret River semillon sauvignon blanc. Drink suggestion by Max Allen.