Cavolo Nero, crispy chickpeas and veggie sausages

British Cavolo Nero massaged with tahini, garlic and lemon juice with crispy chickpeas and veggie sausages

Cook the sausages according to the packet instructions.
For the roasted chickpeas, preheat the oven. Drain the chickpeas, pat dry with kitchen roll and spread out onto a lined baking tray. Roast on high for around 15 minutes in the oven with salt and pepper, olive oil drizzled over, caraway seeds, smoked paprika and chilli flakes
To prepare the Cavolo Nero, wash and drain and remove the central stem, then shred the leaves. Add to a large bowl.
Zest the lemon. Then juice and add to a bowl along with the tahini and 3 teaspoons of extra virgin olive oil and a small pinch of salt. Mix well, you may need to add a splash of water to loosen up the mixture.