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Chargrilled Red Cabbage Steaks with Orange Dressing & Hazelnut Romesco Sauce

Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  20 minutes

Spanish | Dairy Free | Gluten Free | Vegetarian

Ingredients

  • 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

Method

  1. Pre-heat the oven to 200°C/Gas Mark 6.
  2. Chargrill the cabbage wedges on both sides in a griddle pan.
  3. Transfer to a baking tray and roast for 20 minutes.
  4. In the meantime, drain the peppers and reserve 25ml of the oil.
  5. Make the romesco sauce  by blending the peppers, reserved oil, 20g hazelnuts, garlic and paprika in a food processor.
  6. Make the orange dressing  by combining the orange juice with olive oil and season with salt and pepper.
  7. Slightly toast the remaining hazelnuts and chop finely.
  8. Serve the cabbage steaks on a bed of the romesco sauce, drizzled with the orange dressing and sprinkle over the toasted hazelnuts.