Roasted Cabbage with Herby Oil, Hazelnuts & Pomegranate
Serve it as a side, serve it as a main meal. This charry cabbage warm salad type situation is a cosy, nourishing dish I'm really enjoying making this winter.
Ingredients
- 80g hazelnuts
- ¼ cabbage
- Extra virgin olive oil
- 150g Greek style yoghurt
- 1 clove garlic, finely chopped or grated
- 20g pomegranate seeds
For the dressing:
- 5g fresh dill
- 5g parsley leaves
- 5g mint leaves
- 60ml extra virgin olive oil
- 1½ tbsp honey
- 1 orange, zested
Method
- Preheat oven to 180°C.
- Roast hazelnuts for 6 minutes, or until golden brown. Remove skins by rubbing them gently between a tea towel.
- Slice cabbage into 1cm lengths, place on a baking tray lined with baking paper and drizzle generously with olive oil, then season with salt.
- Increase the oven temperature to 200°C and roast cabbage until tender, with deep brown charry edges (approx 20 mins).
- Add yoghurt to a bowl and mix in 1 tbsp water, 1 tsp salt flakes and garlic.
- For the dressing, finely chop herbs and combine with other ingredients, then season to taste.
- To serve, spread yoghurt, top with cabbage, drizzle over dressing and finish with hazelnuts and pomegranate.