Roasted Cabbage served on a creamy Romesco sauce with a drizzle of orange and olive oil.
½ Red Cabbage, cut into 4 wedges
280g jar Chargrilled Peppers
25g Hazelnuts
1 tsp Smoked Paprika
1 Garlic Clove, peeled and minced
Juice of 1 Orange
20ml Olive Oil
Sea Salt and Black Pepper
Pre-heat the oven to 200°C/Gas Mark 6.
Chargrill the cabbage wedges on both sides in a griddle pan.
Transfer to a baking tray and roast for 20 minutes.
In the meantime, drain the peppers and reserve 25ml of the oil.
Make the romesco sauce by blending the peppers, reserved oil, 20g hazelnuts, garlic and paprika in a food processor.
Make the orange dressing by combining the orange juice with olive oil and season with salt and pepper.
Slightly toast the remaining hazelnuts and chop finely.
Serve the cabbage steaks on a bed of the romesco sauce, drizzled with the orange dressing and sprinkle over the toasted hazelnuts.
