Charred Cabbage & Pumpkin Salad with Tahini Dressing

PREP 10 MIN
COOK  30 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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

14 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

Methodbased on 2 servings
1

Preheat oven to 230°C/fan-forced 210°C/gas 8 and line 2 baking trays with baking paper.

2

Place cabbage and pumpkin on one tray, spray with oil and season with salt and pepper.

3

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. 

4

Add unpeeled garlic cloves to the tray of chickpeas and roast for 15 minutes, or until chickpeas are crispy. Set aside. 

5

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.

6

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.

7

Divide vegetables between serving plates, top with chickpeas and drizzle with dressing.

Nutritional Informationper serving

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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