ROAST RED CABBAGE WEDGES WITH CHIMICHURRI DRESSING

ingredients | serves 4 as a starter | time 1 hour

2 tbsp olive oil, plus extra for brushing • 1kg (1 small) red cabbage, sliced into 1-2cm thick wedges • ¾ tsp cumin seeds • 5 tbsp extra virgin olive oil • 1 garlic clove, finely chopped • 1 red chilli, deseeded and finely chopped • handful flat leaf parsley, chopped • handful coriander, chopped • 2 tbsp red wine vinegar

step 1

Preheat the oven to 220˚C, gas mark 7. Brush a baking sheet with a little olive oil. Space the cabbage wedges out on top and brush the surfaces with the remaining olive oil. Season and roast for 35-40 minutes, until soft and starting to brown at the edges.

step 2

Meanwhile, make the dressing. Toast the cumin seeds in a dry pan for 1-2 minutes, until fragrant, then crush. In a small food processor, combine the extra virgin olive oil with the cumin and remaining ingredients. Whizz until the herbs are finely chopped in the style of a rustic pesto; season.

step 3

Spoon the dressing over the hot cabbage wedges to serve. Enjoy with griddled halloumi or baked salmon and salad leaves, garnished with extra coriander, if liked.

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