Charred Cabbage & Pumpkin Salad with Tahini Dressing
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
400g green cabbage cut into 4 wedges
200g pumpkin peeled & 3cm diced
1 spray olive oil
salt & pepper, to taste
1 tin of chickpeas (400g tin) drained & rinsed
2 garlic cloves unpeeled
1⁄4 cup nutritional yeast or grated parmesan if vegetarian
Tahini Dressing
2 tbs Greek yogurt (or dairy-free alternative)
1 tbs hulled tahini
2 tsp lemon juice
Preheat oven to 230°C/fan-forced 210°C/gas 8 and line 2 baking trays with baking paper.
Place cabbage and pumpkin on one tray, spray with oil and season with salt and pepper.
Pat chickpeas dry with paper towel or a clean tea towel. Add to the other tray, spray with oil and toss well with nutritional yeast and salt and pepper.
Add unpeeled garlic cloves to the tray of chickpeas and roast for 15 minutes, or until chickpeas are crispy. Set aside.
Rotate the cabbage and pumpkin tray around and continue to roast for a further 10-15 minutes or until cabbage and pumpkin are tender and lightly charred around edges.
At the same time, combine dressing ingredients in a small bowl. Squeeze the garlic puree from the skin and whisk with all of the dressing ingredients until combined. Add a little water to thin the consistency if needed and season with salt and pepper.
Divide vegetables between serving plates, top with chickpeas and drizzle with dressing.
Energy (kJ)
1494 kJ / 357 cals
Protein
19 g
Fat
12 g
Sat. Fat
2.7 g
Carbs
34.2 g
Sugar
14 g
Fiber
16.1 g
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