Shredded Hispi Cabbage and Charred Lemon Salad Recipe
This vibrant Shredded Hispi Cabbage & Charred Lemon Salad features caramelized roasted cabbage and crunchy chickpeas paired with a zesty, slightly sweet charred lemon dressing. Toasted pine nuts and panko breadcrumbs add delightful texture, creating a light yet satisfying vegetarian dish perfect for a wholesome lunch or side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Salad
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Ingredients
Main Salad
- 2 hispi cabbages, thinly sliced
- Olive oil, for roasting and mixing
- 400 g can chickpeas, drained & rinsed
- Salt & freshly ground black pepper, to taste
Crunchy Topping
- 25 g panko breadcrumbs
- 15 g pine nuts
Charred Lemon Dressing
- 1 unwaxed lemon, sliced
- 1 tbsp maple syrup
- 1 garlic clove, sliced
- 1 tsp wholegrain mustard
- Extra virgin olive oil (about 3 tbsp total)
- Salt & freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 200°C (fan assisted)/425°F/gas mark 7 to prepare for roasting the cabbage and chickpeas.
- Roast the Hispi Cabbage: Toss the thinly sliced hispi cabbage in a good glug of olive oil and a pinch of salt using your hands to coat evenly. Spread it out on a baking tray and roast for 20-25 minutes, stirring halfway through, until the cabbage is golden and crispy on the edges.
- Prepare and Roast Chickpeas: Dry the rinsed chickpeas with a tea towel to remove moisture. In a bowl, mix chickpeas with olive oil, salt, and ½ tsp freshly ground black pepper. Spread onto another baking tray and roast alongside the cabbage for 20-25 minutes until golden and crunchy.
- Char the Lemon and Make Dressing: Heat a large frying pan over medium heat, add extra virgin olive oil, and cook lemon slices for 2-3 minutes per side until caramelized and amber. Transfer the lemon slices and any leftover oil into a food processor along with maple syrup, sliced garlic, wholegrain mustard, 2 tbsp extra virgin olive oil, salt, and black pepper. Blitz into a rough, chunky paste and adjust seasoning to taste.
- Toast Breadcrumbs and Pine Nuts: In a dry frying pan over low-medium heat, combine panko breadcrumbs and pine nuts. Stir continuously for 2-3 minutes until both are golden and toasted, being careful not to burn them.
- Assemble the Salad: In a large bowl, toss the roasted hispi cabbage and half of the roasted chickpeas with a generous spoonful or two of the charred lemon dressing. Divide among serving bowls and top with the remaining roasted chickpeas, toasted breadcrumb and pine nut mixture, and a good crack of black pepper.
Notes
- Use unwaxed lemon for the best flavor and easier caramelizing in the pan.
- Make sure to dry the chickpeas thoroughly to ensure they roast to a crunchy texture.
- You can prepare the dressing ahead and store in the fridge for up to 2 days for enhanced flavor.
- Adjust the amount of garlic and mustard in the dressing to your preference.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.