![Cavolo Nero massaged with tahini, garlic and lemon juice with crispy chickpeas and veggie sausages](https://cdn.sanity.io/images/e4ae9hom/production/e615ea53b2db01d328164013fa7433debd401537-1536x2048.jpg?rect=0,592,1536,864&w=1200&h=675&fit=crop)
Cavolo Nero, crispy chickpeas and veggie sausages
British Cavolo Nero massaged with tahini, garlic and lemon juice with crispy chickpeas and veggie sausages
Method 🥣
- 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.