Charred hispi cabbage with hazelnut romesco
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 1/2 sweetheart (hispi) cabbage
- 4 from a jar piquillo peppers in oil
- 1 clove garlic
- 25g hazelnutsplus 1 tbsp chopped to serve, toasted
- 1 slice stale sourdoughtorn into pieces
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
Nutrition: per serving
- kcal353
- fat25.4g
- saturates3.1g
- carbs17.6g
- sugars9.1g
- fibre9.8g
- protein8.7g
- salt0.2g
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.
