As cavolo nero has quite hard leaves, it’s important to ‘massage’ it or it can be tough. You can replace it with kale if you prefer, but I find the cavolo tastier and easier to digest.

Method

• Heat oven to 220°C (fan).

• Spread the peeled butternut wedges on an oven tray lined with baking parchment, add the garlic, two tablespoons of oil and a sprinkle of salt and pepper. Mix well to ensure the butternut is coated with oil and seasoning.

• Roast for 20 minutes, then add the red onions and rosemary and mix again so they are coated with oil.

• Roast for a further 20-25 minutes until the squash is soft and deep golden. Discard the rosemary stalks.

• Remove and discard any hard stems from the cavolo nero, cut the leaves into strips, wash and drain it well. I use a salad spinner to remove the excess water.

• Soak the dried cranberries in water for 5 minutes so they are juicier. Add to the cavolo nero in a bowl with the seeds and a drizzle of oil. Mix with your hands, squeezing the cavolo leaves to soften them so you can eat them raw. Don’t skip this step!

• Mix the dressing ingredients — either by adding the oil slowly to the other ingredients whilst mixing or shaking them all in a small jar. Pour the dressing onto the cavolo nero.

• Assemble the salad by gently combining the roasted squash with the dressed cavolo nero. Scatter with mixed seeds before serving.
  
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