Charred hispi cabbage with hazelnut romesco

 

Ingredients

Serves 2

• olive oil
• sweetheart (hispi) cabbage 1/2
• piquillo peppers in oil 4 from a jar
• garlic 1 clove
• hazelnuts 25g, plus 1 tbsp chopped to serve, toasted
• stale sourdough 1 slice, torn into pieces
• smoked paprika 1 tsp
• extra virgin olive oil 1 tbsp
• sherry vinegar 1 tbsp

Method

• STEP 1

  Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until golden and charred. Remove from the pan and carefully cut in half lengthways. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until golden.

• STEP 2

  Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.

• STEP 3

  Meanwhile, to make the romesco sauce, whizz the peppers, garlic, hazelnuts, sourdough, smoked paprika and a good splash of the oil from the pepper jar in a small food processor until smooth. Season.

• STEP 4

  To make the dressing, lightly whisk the extra-virgin olive oil and sherry vinegar.

• STEP 5

  Spoon some of the romesco sauce onto the plate, put the cabbage wedge on top, and finish with a drizzle of dressing and a sprinkle of hazelnuts.

Nutritional Information

• Kcals353
 
• Fat25.4g
 
• Saturates3.1g
 
• Carbs17.6g
 
• Sugars9.1g
 
• Fibre9.8g
 
• Protein8.7g
 
• Salt0.2g