Bill Granger recipe: Cavolo nero, blood orange, spelt and almond salad
Sunday 05 January 2014
There's nothing fancy about this salad; just beautiful, simple ingredients brought together with care.
200g cavolo nero, stalks removed and chopped
Juice of 1 lemon
Juice of ½ orange
2 tbsp olive oil
½ tsp salt
½ tsp caster sugar
2 blood oranges, peeled and torn into chunks
65g almonds, sliced
Cook the spelt according to packet instructions and drain. Set aside. Place the chopped cavolo nero in a bowl with the lemon and orange juice, olive oil, salt and sugar. Toss well and set aside for at least 15 minutes.
To serve, tip the warm spelt into the cavolo nero. Add the orange and almonds and toss well. Serve warm or at room temperature.
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