Warm chickpea, squash and cavolo nero salad

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Pumpkin200 g
• Tuscan kale80 g
• Pumpkin seeds15 g
• Red onion30 g
• Extra virgin olive oil1 tablespoon
• Apple cider vinegar1 teaspoon
• Rosemary1 g
• Saltto taste
• Black pepperto taste

In season: October – January

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Peel the squash, scoop out the seeds and cut it into cubes of about 2 cm.
2. Toss the squash with half the oil, the rosemary and salt and roast at 200 °C for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. Meanwhile strip the central rib from the cavolo nero, wash the leaves and cut them into thin strips; massage them in a bowl with your hands with the remaining oil, the cider vinegar and a pinch of salt for a couple of minutes, until softer and a glossy dark green.
4. Thinly slice the red onion. Drain the chickpeas and warm them in a non-stick pan over medium heat with the onion for 4–5 minutes, until the onion has softened and the chickpeas are lightly golden. Toast the pumpkin seeds in the same pan for a minute.
5. Combine the squash, cavolo nero and chickpeas with onion, finish with the pumpkin seeds and a grind of pepper and serve warm.