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- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 2-4
Arthur Potts Dawson combines winter greens with mushrooms and aubergines in a simple and delicious vegetable antipasti dish
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Tips and suggestions
- Cooks Tips...
- Cima de rape is a slightly bitter cooking green, known variously as broccoli rabe or raab and rapini. Cicoria is the Italian name for chicory.
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Ingredients
- 1 red chilli, seeds removed and finely chopped
- Olive oil, for dressing and frying
- 2 large field mushrooms
- 1 Aubergine
- 1 clove Garlic, chopped
- 1 handful fresh Borlotti beans
- 1 head cime di rapa, outer leaves removed (see Cook’s note below)
- 1 head cicoria, outer leaves removed and stalks split in 2 if thick
- 1 head purple sprouting broccoli, quartered and stalk split into 4
- squeeze of Lemons
Method
1. Mix the chopped chilli into a little olive oil and set aside to infuse.2. Heat a griddle pan, score the mushrooms and aubergine and place on the griddle. Drizzle over a little olive oil. When charred on one side, turn them over and cook the other side, adding the chopped garlic and a little oil. (Adding the garlic halfway through prevents it from burning.)
3. Bring a large saucepan of water to the boil, add the borlotti beans and simmer for approximately 15 minutes, until cooked. Drain.
4. Meanwhile, cut the cime de rape and cicoria into 10cm lengths and add the stalk pieces only to the boiling pan, along with the purple sprouting broccoli. Simmer for a few minutes. Add the leafy part of the greens and simmer for another 2-3 minutes or until all the vegetables are just tender. Drain well.
5. To serve, arrange all the different vegetables on a platter, drizzle the chilli oil over the top and season with salt and freshly ground black pepper. Finish with a squeeze of fresh lemon juice to bring out the flavours.
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