![]() ![]() (Add a pinch of salt too, if it needs it. Meanwhile, if you'd like your ricotta, feta or goat cheese creamier, whiz it in a food processor with a squeeze of lemon juice and/or a splash of cream, if needed, to loosen it to the consistency of soft whipped cream cheese. Drizzle with oil, sprinkle with salt and roast for 20-30 minutes, or until tender and caramelized on the edges. Preheat your oven to 425 F and set wedges of cabbage on a parchment-lined sheet. toasted walnuts, almonds or pecans and/or bread cubes/crumbs.lemon juice or cream, as needed (optional).Top with other roasted veggies (cruciferous or root vegetables or even potatoes work well), cooked grains and pulses or whatever you can find in your fridge. Roasted cabbage makes a great winter version of an iceberg-based wedge salad. ![]() Roasted Cabbage and Root Veggies on Ricotta or Goat Cheese Drizzle with green sauce (stash extra in the fridge for a week or so - you'll find so many uses for it) and sprinkle with tortilla chips. Assemble the salad by layering the cucumbers, radishes, chickpeas, avocado, feta and mint on a platter or individual plates. To make the green sauce, whiz everything in a blender, cilantro stems and all, adjusting the lime juice and salt as needed to suit your taste.
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