Ingredients for the savoy cabbage, cavolo nero, orange and walnut salad

300 g savoy cabbage
3 leaves of cavolo nero
2 oranges
1 pomegranate
100 g walnuts
pepper

For the dressing:

2 tablespoons of tahini
1 tablespoon of honey
1/2 lemon, juice
2 tablespoons of olive oil
salt

Insalata di verza, cavolo nero, arance e noci

Ingredients for the savoy cabbage, cavolo nero, orange and walnut salad © Laura La Monaca

Combine all the salad ingredients and dress with the tahini-based dressing © Laura La Monaca

Add a little pepper to the salad © Laura La Monaca

Toss the salad so that the tahini-based dressing blends well with the vegetables and fruit © Laura La Monaca

Method

Rinse the savoy cabbage and cavolo nero. Remove the stalks and chop the vegetables into very small pieces.

Bring a pot of water to the boil, add the chopped vegetables and blanch for one minute. Place the vegetables in cold water. Peel and segment the orange. Shell the walnuts and deseed the pomegranate.

Toast the walnuts in a pan over a medium heat until golden. Combine all the salad ingredients and mix well.

To prepare the dressing, combine and mix all the ingredients together.

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Savoy cabbage, cavolo nero, orange and walnut salad