- 250 g sorghum and chickpeas with pumpkin seeds
- 200 g cherry tomatoes
- 70 g turnip greens
- 30 g taggiasca olives
- 30 g capers
- basil, salt, pepper and extra-virgin olive oil to taste
Quarter the cherry tomatoes, chop the olives and capers and dress to taste, adding the basil leaves. Wilt the turnip greens in a pan with a drizzle of oil, adjust the seasoning and add the sorghum and chickpeas with the remaining ingredients. Sauté for 1 minute.
Serve with a drizzle of oil and a few basil leaves. Exclusively for Italian-style meals.