Ingredients

The following ingredients have 2 Servings
  • olive oil
  • 1/2 sweetheart (hispi) cabbage
  • 4 from a jar piquillo peppers in oil
  • 1 clove garlic
  • 25g hazelnuts, plus 1 tbsp chopped to serve, toasted
  • 1 slice stale sourdough, torn into pieces
  • 1 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar

Instruction

  • Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until golden and charred. Remove from the pan and carefully cut in half lengthways. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until golden.
  • Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.
  • Meanwhile, to make the romesco sauce, whizz the peppers, garlic, hazelnuts, sourdough, smoked paprika and a good splash of the oil from the pepper jar in a small food processor until smooth. Season.
  • To make the dressing, lightly whisk the extra-virgin olive oil and sherry vinegar.
  • Spoon some of the romesco sauce onto the plate, put the cabbage wedge on top, and finish with a drizzle of dressing and a sprinkle of hazelnuts.