Roast Hispi Cabbage, White Bean + Cherry Tomato (serves 4 as a side)

Ingredients:

1 hispi cabbage

1 400g tin cannellini beans

12 cherry tomatoes

handful parsley

25g toasted sunflower seeds

zest 1 lemon

salt + pepper

olive or avocado oil for roasting

Heat the oven to 180 degrees. Prepare the cabbage by taking off any thick outer leaves and a bit of the stalk if needed. Slice into 6 pieces length ways (so halve, then each half into 3 wedges). Place the wedges on a baking tray, drizzle with oil and sprinkle with salt and pepper. Place in the oven and roast until they are starting to brown nicely on top, around 10 - 15mins, it doesn’t take too long.

Then add the cherry tomatoes to the oven aswell. Drizzle them with oil, salt + pepper and roast for around 10 - 15minutes (you want them to start splitting open, but not so roasted that they start to shrivel - you want them to stay whole and juicy).

Toast the sunflower seeds by adding them to a dry pan on a medium heat and gentle stirring until they are lightly golden. Once the veggies are cooked, add the cabbage, tomatoes, beans, parsley and seeds to a bowl and mix. Because you have oil from roasting and juice from the tomatoes you will likely not need to add any more oil for dressing. Just check the seasoning and add a little extra if needed.