Shredded Hispi Cabbage and Charred Lemon Salad
serves 2
prep time: 15 minutes
cook time: 25 minutes
ingredients
2 hispi cabbage, thinly sliced
olive oil
400g can chickpeas, drained and rinsed
25g panko breadcrumbs
15g pine nuts
salt and freshly ground black pepper
for the dressing:
extra virgin olive oil
1 unwaxed lemon, sliced
1 tbsp maple syrup
1 garlic clove, sliced
1 tsp whole grain mustard
instructions
Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
Combine the sliced hispi cabbage, a good glug of olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the cabbage is turning golden and crispy.
Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir, then pour out onto another baking tray. Roast alongside the cabbage for 20-25 minutes, or until golden brown and crunchy.
To make the dressing, heat a large frying pan over a medium heat and add a good glug of extra virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer the lemon slices to a food processor, along with any oil left from the pan, and combine with the maple syrup, garlic, mustard, 2 tbsp extra virgin olive oil and a good pinch of salt and black pepper. Blitz into a rough paste (it won't be pourable like a regular dressing, but this is what we want!), then taste and adjust the seasoning, if needed.
Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly).
Toss the roasted hispi cabbage and half of the roasted chickpeas with a generous spoonful or two of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas, toasted breadcrumb mixture and a good crack of black pepper.
