ROASTED CABBAGE STEAKS WITH APPLE-DIJON VINAIGRETTE (Serves 4)

INGREDIENTS:

For the cabbage steaks:

1 medium red cabbage, trimmed; 60ml extravirgin olive oil; ½tsp dried herbes de Provence, thyme or oregano; kosher salt and freshly ground black pepper; 55g walnut pieces; 170g quinoa, rinsed and drained; 1 bay leaf

For the vinaigrette:

3tbsp apple sauce; 1tbsp apple cider vinegar; 1tsp Dijon mustard; 1tsp honey; ¼tsp kosher salt; ⅛tsp black pepper; 75ml olive oil

To serve:

3tbsp raisins, chopped dried apricots, dried cherries or chopped dates; 30g fresh flat-leaf parsley, roughly chopped; flaky sea salt; 115g soft goat’s cheese

METHOD:

1. Heat oven to 220°C. Line a baking sheet with baking parchment.

2. Cut about 1cm from one long side of the cabbage to create a flat edge and place cut side down on the chopping board. Cut 4 1cm-thick lengthways slices from the middle of the cabbage outwards to make cabbage ‘steaks’. Arrange on baking sheet with the core ends towards the corners of the sheet so they get the most heat. Brush with oil. Season with herbs, salt and pepper.

3. Cover the sheet tightly with foil and roast for 25 minutes. Uncover and continue roasting until the cabbage steaks are golden and tender, 25-30 minutes more.

4. Spread the nuts on a small baking sheet and bake for 7 minutes. Let cool, then roughly chop.

5. To cook the quinoa, bring 500ml water to the boil in saucepan. Add the quinoa along with the bay leaf, simmer for 10 minutes. Drain excess water. Discard bay leaf.

6. Whisk together the apple sauce, vinegar, Dijon, honey, salt and pepper in a small bowl. Whisk in the oil.

7. When the cabbage is ready, sprinkle dried fruit over the top, return pan to the oven for 5 mins.

8. Spoon the quinoa onto plates, arrange cabbage steaks on top. Drizzle with vinaigrette. Add toppings of choice.