Cabbage has so much range! Delicious Raw, Steamed and even better roasted in a salad. This is a salad for aspiring salad enthusiasts, like me, who often want more!
Ingredients:
1/4 Head of Cabbage (thinly sliced)
6 Cavolo Nero Leaves (roughly torn)
1/2 Block Tempeh (torn by hand)
Hunk Of Left over Bread (sourdough/ciabatta/crusty bread adviced)
2 Small Shallots (thinly sliced)
1 Teaspoon Smoked Paprika
1 Teaspoon Thyme
1 Chilli Flakes
1 Tablespoon Balsamic Vinegar
Olive Oil
Salt & Pepper To Taste
Dressing:
Head Of Garlic
4 Tablespoons Tahini
Juice Of One Lemon
2 Tablespoons Capers, (roughly chopped
Water To Thin
Salt & Pepper To Taste
Vegan Parm (grated or thinly sliced with a veg peeler)
Recipe:
Preheat oven to 200c.
On a lined baking sheet at the thinly sliced cabbage leaves, toss with olive oil and season with sea salt. Roast for 10 minutes. The cabbage should be slightly charred but not over cooked. Remove cabbage from the tray.
In a small bowl add the tempeh, spices, balsamic vinegar and a glow of olive oil. Toss and season with sea salt to taste. Tear the bread on to the tray along with the tempeh. Add whole head of garlic and wrap in foil. Roast for 10 minutes till the tempeh and breadcrumbs are crispy and golden. Leave the roasted garlic in for another 10.
To make the dressing, squeeze out the sticky garlic and smash into a paste using the back of a knife on a chopping board. Add the tahini in a small bowl with the lemon juice, capers, roasted garlic paste and mix. it will get thick, so thin out with a little water. Season with salt and pepper and set aside.
In a large bowl, add the kale with some of the dressing. Massage until softened. Now add the cabbage, tempeh, shallots, croutons, vegan parm to taste, with more dressing. Toss till coated, serve up between two-three bowls! Drizzle extra dressing around it with more parm.
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