Bevan’s tip: Soak several cups of currants ahead of time so you always have a supply on hand. They keep for months in the fridge and the longer they soak in the vinegar, the juicier and plumper they get. Also, the natural sugars in the currants make the vinegar sweeter.
Red salad with roasted almonds
Serves 4 as a side • Prep time 12 minutes
½ cup currants
⅓ cup quality red wine vinegar
¼ small red cabbage boiled beetroots, peeled and cubed raw beetroot, peeled and cut into fine matchsticks (optional)5 stalks cavolo nero or rainbow chard, stems removed, roughly chopped cup fresh Italian parsley small red onion, finely sliced spring onions, finely sliced cup chives, chopped (optional) cup roast almonds cup extra virgin olive oilsalt and pepper
