Lightly stir fried cavolo nero is the base for this substantial warm salad full of Italian flavors! Fresh and full of texture, this is a vegan recipe that can fit into a larger meal or be the base of a simple dinner with the addition of some protein.
Boil the baby potatoes for about 15 minutes, until cooked through.
Meanwhile, make the dressing by whisking together all of the ingredients.
Once the potatoes are ready, drain them and put them in a large salad bowl.
Cook the cavolo nero. Heat a little olive oil in a large frying pan and stir fry until the leaves are bright green and softened. You may need to do this in 2-3 batches.
Put the warm cavolo nero in a bowl with the cooked potatoes. Add the cherry tomatoes, spring onion, and peppers and then pour in the dressing and toss to combine.
Wipe clean the pan .you cooked the cavolo nero in. Toss the pine nuts in the dry pan over a high heat, just until they start to brown and toast, then add them to the top of the salad.
Serve immediately, while warm.
Notes
Serves 6 as a side dish, but if you're making a more complete meal out of it, it would serve 3.