Chop and peel 6 plum tomatoes and cook for 30 minutes, seasoning with a little salt, pepper and a little olive oil. Wash and boil 250g Swiss chard until just past the 'crunch', drain and keep warm. In a frying pan, fry a few slithers of garlic until just golden. Empty a tin of drained cooked chickpeas, warm through and then add the Swiss chard. Braise for 5 minutes and season to your taste.
Scrub clean 8 small sized raw beetroots, cut into quarters and place in a small roasting pan. Add a crushed clove of garlic, 2 sprigs of thyme, 2 tbsp balsamic vinegar and water to cover half way up the beetroot pieces. Cover with tin foil and roast in a 190ºc oven for 90 minutes. When cooked season with salt and pepper.
Cut two whole fennel bulbs into 6 wedges each. Retain their fronds for the garnish. Blanch the fennel until just soft in the heart, drain and put into a mixing bowl. Chop a handful of capers and the fennel fronds together and put into the bowl. Season with salt and pepper and drizzle in some good olive oil.
Blanch one head of broccoli florets in salty water until just soft and drain off the water. Fry 2 thinly sliced cloves of garlic, a handful of shallots, 10 thin slices of fresh ginger and a sprinkling of sage until crispy. Sprinkle these over the warm broccoli.
Blanch a shredded calvolo nero (black cabbage) in water until cooked and drain off the water. Sprinkle some parmesan over the top.
Arrange all of these ingredients on a platter, and for a meat alternative add to the platter some delicious thin slices of cured meat. Anything from prosciutto to salami and some good cheese too, anything from cheddar to mozzarella. Drizzle over some extra virgin olive oil and serve.
- 6 plum tomatoes, peeled and chopped
- 3 tsp olive oil
- 3 tsp parmesan, grated
- 1 broccoli crown
- 4 cloves garlic, two thinly sliced and two crushed
- 1 calvolo nero (black cabbage), shredded
- 50g capers
- 2 tbsp balsamic vinegar
- 10 thin slices fresh ginger, sliced
- 1 bulb fennel
- 250g chickpeas, drained
- 2 sprigs thyme
- 1 pinch Salt
- 250g swiss chard
- 6 small beetroots, scrubbed clean
- 1 sprinkle sage
- ½ tsp ground pepper
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Recipe published with permission from Arthur Potts Dawson
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