ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'.

INGREDIENTS

120ml olive oil

2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice

2 garlic cloves, crushed

1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths

a small handful of parsley or tarragon leaves, roughly chopped

30g of pecorino or parmesan cheese, shaved

salt and black pepper

METHOD:

Preheat oven to 220°C.

In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp.

Arrange the cabbage on a parchment-lined tray and brush with the oil mixture.

Roast for 20-25 minutes, until the edges are crisp and golden-brown.

Transfer the cabbage to a platter and set aside for 5-10 minutes or so, to cool slightly.

Add the lemon juice to the remaining 2 Tbsp of oil mixture and drizzle evenly over the cabbage pieces.

Scatter over the parsley and pecorino and add a good grind of pepper. Serve.

This is served at room temperature so that the pecorino keeps its texture and flavour. It's perfect as a side dish for roast chicken or vegetables or even mash potatoes. I served it with curried egg and cauliflower salad and it make a perfect vegetarian dish.

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