Shane Delia: Autumn greens and beans, smoked almonds and garlic

AT A GLANCE

  • Serves 6 people

  • 200 gm chickpeas, soaked overnight in cold water
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 large onion, diced
  • 400 gm cavolo nero, coarsely chopped
  • 6 silverbeet leaves, coarsely chopped
  • 150 gm roasted broad beans (see note)
  • 4 garlic cloves, pounded to a fine paste in a mortar and pestle
  • 1 tbsp lemon juice, or to taste
  •  
  • Smoked almond vinaigrette
  • 75 gm smoking chips, soaked in water for 20 minutes, drained (see note)
  • 40 gm Turkish tea leaves
  • 125 gm natural almonds
  • 150 ml extra-virgin olive oil
  • 2 tbsp cabernet sauvignon vinegar
  • 1 golden shallot, finely chopped
  • 1 tbsp finely chopped chives
01   Drain chickpeas and cook in a saucepan of boiling water over medium-high heat until tender (20-30 minutes). Drain and set aside.
02   For smoked almond vinaigrette, heat smoking chips and tea leaves in a double-layer piece of foil, placed in the base of a wok over low heat, until starting to smoke. Place a wire rack on top, then a small tray containing almonds. Cover with a lid, reduce heat to very low and cook until almonds are heavily smoked (15 minutes). Transfer almonds to a saucepan with olive oil and sauté over low heat until nuts are toasted (10 minutes). Cool completely, then transfer almonds and oil to a container and stand overnight. Strain almonds (reserve oil), then coarsely crush, in batches, in a mortar and pestle. Combine almonds, vinegar, shallot and reserved oil in a bowl and set aside. Add chives just before serving.
03   Heat olive oil in a saucepan over high heat, add onion and chickpeas and sauté until onion is tender (5-10 minutes), add cavolo nero and silverbeet and sauté until wilted (1-2 minutes), then add broad beans and garlic and stir until heated through (1-2 minutes). Transfer to a large bowl, add 80ml smoked almond vinaigrette, season to taste, transfer to a platter and serve, drizzled with extra olive oil and lemon juice, and extra smoked almond vinaigrette to the side.
Note Roasted broad beans are available from health-food and nut shops. Smoking chips are available from barbecue and hardware shops.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Recipe:

SHANE DELIA, MAHA, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

OAK-MATURED MARGARET RIVER SEMILLON SAUVIGNON BLANC. , suggested by MAX ALLEN

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