Event: Lockdown Txoko...
Made By: Nathan
Ingredients (? people):
- 1 bag kale
- zest of 2 oranges
- sweet potatoes
- 1 tin chickpeas
- olive oil
- salt
- pepper
- smoked paprika
- cumin seeds
- handful fresh parsley
- handful fresh coriander
- tbsp olive oil
- 3tbsp cider vinegar
- 1tsp ground cumin
- half tsp cinnamon,
- half tsp cayenne pepper
- 1tbsp manuka honey
Method:
A bag of kale, steamed to wilt then spun out in a salad strainer before roasting for a few minutes. Be sure to space the kale well to prevent to much steaming. Season, leave to cool and then mix in the zest of 1 orange.
Cut the sweet potato into small cubes, toss in olive oil, salt, pepper, smoked paprika and cumin seeds then roast for 15-20 mins until soft and a few coloured edges.
Roast a can of chickpeas - lightly toss in olive oil, salt and pepper.
Allow both to cool then in a mixing bowl add zest of 1 orange, a handful each of parsley and coriander then in a mug mix 3tbsp olive oil, 3tbsp cider vinegar, 1tsp ground cumin, half tsp cinnamon, half tsp cayenne pepper, 1tbsp manuka honey and pour over the chickpeas and sweet potato. Mix well then spoon on top of kale.
