Why Make This Recipe
Roasted Shredded Hispi Cabbage & Charred Lemon Salad is a fresh and vibrant dish that brings out the best flavors of simple ingredients. Hispi cabbage has a sweet and tender flavor that makes it perfect for roasting. When combined with crunchy chickpeas and a zesty lemon dressing, this salad offers a great balance of textures and tastes. It’s healthy, easy to make, and perfect as a side dish or a light meal.
How to Make Roasted Shredded Hispi Cabbage & Charred Lemon Salad
Ingredients
- 2 hispi cabbages (thinly sliced)
- 400 g canned chickpeas (drained & rinsed)
- Extra virgin olive oil
- 1 unwaxed lemon (sliced)
- 1 tbsp maple syrup
- 1 garlic clove (sliced)
- 1 tsp wholegrain mustard
- Panko breadcrumbs
- Pine nuts for topping
Directions
- Preheat the oven to 200°C (fan-assisted)/425°F.
- In a bowl, toss shredded hispi cabbage with olive oil and salt. Spread it out on a baking tray.
- Roast for 20-25 minutes until the cabbage is golden.
- Pat dry the chickpeas. Coat them with olive oil, salt, and pepper. Roast them alongside the cabbage for another 20-25 minutes until they are crunchy.
- In a frying pan, heat some olive oil over medium heat. Add the lemon slices and cook until they are caramelized.
- In a food processor, blend the caramelized lemon slices with the remaining olive oil, maple syrup, garlic, mustard, salt, and pepper until smooth.
- Toast panko breadcrumbs and pine nuts in a dry pan over low-medium heat until golden.
- Toss the roasted cabbage with half of the chickpeas and the dressing. Serve topped with the remaining chickpeas, the toasted breadcrumbs, pine nuts, and a bit of extra black pepper.
How to Serve Roasted Shredded Hispi Cabbage & Charred Lemon Salad
This salad is best served warm, but it can also be enjoyed at room temperature. It pairs wonderfully with grilled meats or fish. You can also serve it alongside other salads for a colorful meal.
How to Store Roasted Shredded Hispi Cabbage & Charred Lemon Salad
If you have leftovers, store the salad in an airtight container in the fridge. Try to keep the chickpeas and toppings separate until you are ready to serve. The salad is best eaten within a couple of days.
Tips to Make Roasted Shredded Hispi Cabbage & Charred Lemon Salad
- To enhance the flavor, feel free to add herbs like parsley or basil.
- If you prefer a little heat, add some chili flakes to the chickpeas before roasting.
- Make sure the cabbage is well coated with oil for even roasting.
Variation
You can switch out the chickpeas for other beans or lentils if you like. Adding some grated cheese can also elevate the dish.
FAQs
Can I use regular cabbage instead of hispi cabbage?
Yes, regular cabbage will work, but it may take a bit longer to roast.
Is this salad vegan?
Yes, all ingredients in this salad are plant-based, making it vegan-friendly.
Can I prepare this salad in advance?
You can roast the cabbage and chickpeas ahead of time and mix in the dressing just before serving for the best texture.
