Our favourite chef in L.A., Matt Barr, cooked up this faboulous dish with kale and Beanit® Fava bean chunks. Check the video and enjoy!
Make the salsa first:
Place the raisins in a bowl with 1/3 cup of water. Bring to a boil, then remove from heat. Let sit for an hour until they are plump and soft. Drain the water, then mix with the onion, olives, vinegar and olive oil. Shred the mint leaves only at the very last minute and add to the salsa, just before serving.
To finish:
Heat 1/4 cup olive oil in a saute pan until shimmering. Add the harissa and stir into the olive oil. Add the kale and cook until wilted, tossing with tongs, about 4 minutes. Season with salt. Remove to a plate, top with seared Beanit®, drizzle salsa over the Beanit® and around the plate.
Servings 4