SHREDDED HISPI CABBAGE & CHARRED LEMON SALAD
Roasted shredded hispi cabbage (sometimes known as sweetheart or pointed cabbage), salt & pepper chickpeas, crispy breadcrumbs and a magical charred lemon dressing. It's a beautiful bowl of food.
Ingredients
- 2 hispi cabbage thinly sliced
- olive oil
- 400 g can chickpeas drained & rinsed
- 25 g panko breadcrumbs
- 15 g pine nuts
- salt & freshly ground black pepper
DRESSING
- extra virgin olive oil
- 1 unwaxed lemon sliced
- 1 tbsp maple syrup
- 1 garlic clove sliced
- 1 tsp wholegrain 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.
If you’re a fan of warm salads like this, try my Grilled Artichoke & Gremolata Salad too.
Do you add the lemons to the blitz mix or just the oil?
The lemons go into the food processor along with everything else.
G x
I’ve just made this salad and it was incredible. I didn’t have any breadcrumbs or bread so I toasted some peanuts and threw in some seeds. I WILL be making it again with the correct crumb topping. THAT dressing though, WOW!!! Thank you so much for a lovely tea!
Great thinking with the peanuts and seeds combo! Glad you enjoyed it!
G x
Absolutely loved this. I used preserved lemons which worked well. Looking forward to making it again.
Thank you – glad you liked it!
G x
That lemon dressing is a game-changer.
It’s so delicious! Glad you liked it!
G x
Hi Georgie! My dressing was really bitter – I’m not sure where I went wrong, maybe I burnt the lemon? Any ideas would be really appreciated as I loved the salad itself 🙂
Yes you may have burnt the lemon, if you look on my Instagram page (@georgieeats) you can watch the video and see the colour of the fried lemons that you should be aiming for. Hope that helps!
G x