Charred Cabbage with Hot-sauce Chickpeas and Date Relish
Ingredients
2 sweetheart cabbage, cut in half lengthways
2 tbsp olive oil, plus 50ml
2 tsp salt, plus a small pinch
100g medjool dates, destoned and finely chopped
1 tbsp sherry vinegar
½ tbsp date syrup
1 tbsp finely chopped preserved lemon
½ tsp smoked paprika
1 tbsp finely chopped coriander
1 (570g) jar chickpeas
3 tbsp hot sauce
25g unsalted butter
½ lemon, juiced
100g stilton, finely crumbled
4 servings
Calories~613 kcal
Protein~16 g
Carbs~59 g
Fat~36 g
Fiber~14 g
Sugar~26 g
Total recipe
Calories~2,450 kcal
Protein~65 g
Carbs~235 g
Fat~145 g
Fiber~55 g
Sugar~105 g
Method
Step 1
Prepare the barbecue for direct cooking with the lit charcoal spread out evenly under the grill. Preheat the oven to 200°C/180°C fan/gas 6.
Step 2
Place the cabbage cut-side up in a roasting tin, drizzle over 2 tbsp oil and season with ½ tsp salt. Roast in the oven for 20 mins until cooked through but not colouring.
Step 3
For the date relish, add the dates, 50ml oil, the vinegar, date syrup, preserved lemon, smoked paprika, coriander and a small pinch of salt to a bowl; mix to combine. Stir in 4 tbsp cold water to loosen.
Step 4
Tip the chickpeas with their juices into a small pan and add the hot sauce and 1½ tsp salt. Bring to a simmer, then cook gently for 10-12 mins until heated through and slightly thickened. Take off the heat and use a masher to crush half the chickpeas. Add the butter and lemon juice, stirring until the butter is fully melted. Keep warm until ready to serve.
Step 5
When you’re ready to eat, place the roast cabbage cut-side down onto the barbecue and grill for about 5 mins until charred and nicely coloured. Flip over and grill for a further min to heat all the way through. Spoon the warm chickpeas onto plates, then top with the cabbage and the date salsa. Crumble over the stilton and serve immediately.
