Palestinian cavolo nero salad from Ramsey
8
20
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minutesIt starts with the crunchy cavolo nero (palm cabbage). Washing, cutting it, the shimmering leaves. It’s a party right away. And then the sun dried tomatoes, the smoked paprika, cumin, pepper, chickpeas… you don’t even have to take a bite to know that it will appear regularly on your table. And then if you take a bite, you know it for sure.
Ingredients
350 gram cavolo nero, palm cabbage (or fresh spinash)
150 gram sun dried tomatoes
200 gram chick peas (from a can)
1 table spoon round cumin
0,5-1 table spoon round smoked paprika powder
1 table spoon harissa
4 spring onions
3 cloves garlic
1 bouquet of fresh mint and of fresh coriander
salt and pepper
1-2 lemons (for its juice)
olive oil
Preparation
- Cut the palm cabbage leaves into large pieces and cut out the veins off the large leaves. Cut the sun-dried tomatoes into small pieces. Do the same with the spring onion and garlic cloves.
Place the drained chickpeas in a bowl and mix with all the spices and the herbs, olive oil, harissa and salt and pepper. You can do with a good dash of olive oil. - Squeeze the lemons. Now mix everything together and then pour in the lemon juice well. Taste each time whether you need to use a bit more more or whether there is enough lemon juice in your salad.
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