Ingredients
- 2 x English apples
- 1-2 x small/medium seasonal squashes
- 6-7 x stems Cavolo Nero
- 2 x Amalfi lemons
- 1 x red chilli
- 2 x tbsp olive oil
- 50g x toasted pumpkin seeds
- Sea salt & pepper to taste
- 1 tbsp x finely sliced chives
- 2-3 x cornflowers or seasonal flowers
10 mins
Preparation time
30 mins
total tme
4 people
serving
method
Step 1
Pick the stems from the cavolo and shallow fry in oil @160oc until crisp (10-20 seconds). Once the oil is piping hot, cover partially with a lid and set aside
Step 2
Toast the pumpkin seeds in hot oil, using the same pan, for 3-4 minutes and set aside
Step 3
Cut or grate the squashes into short thin strips. Slice the apple into thin slices or longs
Step 4
Combine the squash strips, sliced apple, chilli, toasted pumpkin seeds and chives into a large mixing bowl
Step 5
Slice the lemons in half and squeeze the juice over the mixture, adding 2 tbsp of olive oil. Season to taste
Step 6
Plate with height and decorate with extra chili, cornflowers, the crispy cabbage and any remaining pumpkin seeds
Enjoy!
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