Peanut-Sesame Charred Hispi Cabbage Bowl
with Greek Style Cheese, Roasted Sweet Potatoes and Chickpeas
- Peanut
- Soya
- Sesame
- Milk
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Peanut
Charred hispi cabbage, edamame and roasted sweet potatoes make a colourful bowl full of vegetables and flavour. Peanuts, sesame, green chilli and ginger make a zingy dressing to toss everything together with.
Ingredients
2 unit(s)
Sweet Potato
1 carton(s)
Chickpeas
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 unit(s)
Sweetheart Cabbage
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 grams
Green Chilli Paste
80 grams
Fresh Edamame Beans
(Contains: Soya)
15 grams
Ginger Puree
7.5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
1.5 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potatoes into 2cm chunks (no need to peel).
c) Drain and rinse the chickpeas in a sieve.
a) Put the sweet potato chunks and chickpeas onto a large baking tray.
b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until both are golden, 20-22 mins. Turn halfway through.
a) Meanwhile, halve the lime.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the hispi cabbage lengthways, cut out and discard the tough core, then finely slice widthways.
d) Crush the peanuts in the unopened sachet using a rolling pin.
a) Squeeze the lime juice into a large bowl - you'll add the rest of the salad to the bowl later.
b) Add the green chilli paste, honey and olive oil for the dressing (see pantry for both amouunts) to the lime juice.
c) Season with salt and pepper, then mix to combine. Set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the cabbage and season with salt and pepper.
b) Fry until softened and slightly charred, 4-5 mins. Only stir 2-3 times during this time to allow it to colour nicely.
c) Add the edamame, garlic and ginger puree. Cook for 1 min, then remove the pan from the heat.
a) Once everything's cooked, add the roasted sweet potatoes, chickpeas, cabbage and edamame to the bowl of dressing along with three quarters of the sesame seeds and three quarters of the crushed peanuts.
b) Crumble in three quarters of the Greek style salad cheese and gently mix everything to combine.
c) Serve with the remaining peanuts, sesame seeds and Greek style salad cheese sprinkled on top.
