Roast red cabbage wedges with chimichurri dressing

Name: Roast red cabbage wedges with chimichurri dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil, plus extra for brushing; 1 kg red cabbage (1 small), sliced into 1-2cm thick wedges; ¾ tsp cumin seeds; 5 tbsp extra virgin olive oil; 1 garlic clove, finely chopped; 1 red chilli, deseeded and finely chopped; 1 handful flat leaf parsley, chopped; 1 handful coriander, chopped; 2 tbsp red wine vinegar

Serves: 4 as a starter or side

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Serves4
CourseStarter
Prepare20 mins
Cook40 mins
Total time1 hr

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Ingredients

2 tbsp olive oil, plus extra for brushing
1kg red cabbage (1 small), sliced into 1-2cm thick wedges
¾ tsp cumin seeds
5 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
1 handful flat leaf parsley, chopped
1 handful coriander, chopped
2 tbsp red wine vinegar

Method

Preheat the oven to 220˚C, gas mark 7. Brush a baking sheet with a little olive oil. Space the cabbage wedges out on top and brush the surfaces with the remaining olive oil. Season and roast for 35-40 minutes, until soft and starting to brown at the edges.
Meanwhile, make the dressing. Toast the cumin seeds in a dry pan for 1-2 minutes, until fragrant, then crush. In a small food processor, combine the extra virgin olive oil with the cumin and remaining ingredients. Whizz until the herbs are finely chopped in the style of a rustic pesto; season.
Spoon the dressing over the hot cabbage wedges to serve. Enjoy with griddled halloumi or baked salmon and salad leaves, garnished with extra coriander, if liked.