Cabbage Caesar Salad

Name: Cabbage Caesar Salad
Cook time: 40 minutes
Yield: 2
Ingredients: 5 tbsp vegan mayo; 2 tsp lemon juice; 1 tsp soy sauce; 1 tsp dijon mustard; 4 tbsp nutritional yeast; 1 tbsp + 1 tsp good quality tahini; 1 garlic clove, grated; 1 tin of chickpeas; 1.5 tbsp olive oil; 1 tsp garlic granules; 3/4 tsp smoked paprika; 1/2 tsp dried thyme; 2 tsp cornstarch; to taste salt and freshly cracked black pepper; 1 large sweetheart cabbage, quartered lengthwise; 1 tbsp vegan butter; 1 tbsp olive oil; 1 garlic clove, smashed; to taste salt; 75g white breadcrumbs; 1 tbsp olive oil; 1 tsp garlic granules; to taste salt and freshly cracked pepper; 1 lemon, zested; to taste lemon juice

The perfect recipe for veg lovers, this cabbage caesar salad is a delicious twist on the classic.

Done in 40 minutes

Serves 2

Dish by Mia Jacobs

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Ingredients

I love a caesar salad as much as the next gal, but this warm version with caramalised cabbage is the one for me from now on. It's indulgent and comforting, whilst still being light. Give it a go next time you want to get some veg in but don't want a boring old salad!

Method

Preheat the oven to 200 degrees or 180 fan. Start by mixing everything together for the caesar dressing. Add some water to thin the sauce to a drizzleable consistency, if needed.

Toss the (rinsed and dried) chickpeas in all the seasonings until they're all completely coated. Tip onto a lined baking tray and roast for about 15 mins, or until crispy and golden brown.

Melt the butter in a large, oven safe frying pan along with the olive oil. Pop in the garlic to infuse in the butter then, once frothy, carefully place in the cabbage quarters cut side down. Fry on each side for around 3-4 minutes until they're a deep rich brown, almost burnt. Place the pan into the oven for about 15-20 minutes to cook the cabbage through.

Whilst the cabbage cooks, make the breadcrumbs. Heat the oil in a frying pan then add the breadcrumbs and toss to coat in the hot oil. Sprinkle in the garlic powder, salt and pepper. Remove once they turn golden brown and crisp.

Spoon some of the dressing onto a plate then top with the charred cabbage, crispy chickpeas, breadcrumbs and some lemon zest. Squeeze over some lemon juice and tuck in! Serve with extra bread to mop up the sauce at the end.

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Mia Jacobs

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