Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 200C/180C fan/gas 6. Heat a heavy-based frying pan over a high heat. Drizzle the cabbage wedges with a little oil and rub all over. Season with salt. Char each cut side for 3-4 mins and transfer to a baking tray. Roast for 15-20 mins or until the cores are tender when pierced with a knife.
Reduce the heat to low, let the pan cool down slightly then fry the lardons for 6-8 mins or until golden and crisp, and lots of fat has been rendered out. Add the croutons and fry for 5-6 mins, turning regularly, until the bread is toasty and golden. Add a drizzle of oil to help it along if needed. Drain briefly on kitchen paper.
Whisk together all the dressing ingredients in a small bowl with some seasoning. Add a splash of water if you need to loosen it, depending on how thick the yogurt is.
Put the charred wedges onto a platter and drizzle over the dressing. Top with the bacon and croutons, and a crack of black pepper.