Directions

• Make the Spicy Miso Dressing:
• Heat a small frying pan over medium heat.
• Add the red chilli and garlic cloves and dry-roast until fragrant and lightly charred on the outside.
• Add the cumin and coriander seeds and toast briefly until fragrant. Shake the pan frequently to prevent the spices from burning.
• Transfer the toasted cumin and coriander seeds to a mortar and pestle and grind them until finely crushed.
• Peel the roasted garlic and add it to a blender jug together with the roasted chilli, ground spices, miso paste, lemon juice, and extra virgin olive oil.
• Blend until smooth and season with sea salt and black pepper to taste. Set aside.
• Roast the Sweet Potatoes:
• Preheat the oven to 180°C fan.
• Peel the sweet potatoes and cut them into wedges.
• Toss the wedges with a little rapeseed oil, sea salt, and black pepper.
• Heat a cast-iron skillet or ovenproof pan over high heat.
• Add the sweet potatoes and sear until golden on the outside.
• Transfer the skillet to the oven and roast until the sweet potatoes are almost tender.
• Add the Cavolo Nero:
• When the sweet potatoes have about 15–20 minutes of cooking time remaining, add the chopped cavolo nero to the skillet.
• Return the pan to the oven and roast until the cavolo nero is slightly crispy and the sweet potatoes are completely tender.
• Finish & Serve:
• Transfer the roasted sweet potatoes and cavolo nero to a mixing bowl.
• Add 4–5 tbsp of the spicy miso dressing and toss gently until everything is evenly coated.
• Divide between two bowls and serve warm.