Delica Squash & Braised Cavolo Nero With A Green Olive Tapenade

Preheat your oven to 200°C.

Make the jalapeno oil by blending all ingredients at high speed, until smooth. Set aside; you’ll need this when you make the green olive salsa.

Rinse the brown rice in cold water. Cover with 1 litre of cold fresh water in a pan, and bring up to a simmer. After a few minutes, when no longer crunchy but not yet soft, still with a bit of chew, strain and rinse with cold water, and leave to cool and dry on a cloth lined tray.

Using a hand blender, blend the miso and vinegar together. Stream in the oil slowly to form a thick emulsion. Cover the squash wedges in the emulsion, then roast in the oven for 12 mins.

Sweat shallot, shiitake, garlic, chicory in extra virgin olive oil and salt, until softened but with no colour, around 30 minutes.

Add in cavolo nero, sauté for a few minutes until the cavolo nero is slightly wilted. Cool for a further 30 minutes until totally soft.

Add the citrus juice and zest, and cook until juice has reduced to a syrup.

Make the green olive salsa by blitzing the jalapeno oil and all the other ingredients
together in a blender until it forms a chunky mixture.

Turn the oven down to 140°C and toast the pine nuts in an even layer for 30 minutes.

Serve by adding the brown rice and braised cavolo nero to a plate, top with the squash followed by the tapenade, and lastly the toasted pine nuts.