A comforting medley of charred cabbage (we suggest savoy), chunky sourdough croutons, bacon bits and a quick yogurt and anchovy dressing
Ingredients
- 1 winter cabbage, cut into 4-6 wedges
- olive oil, for drizzling
- 65g bacon lardons
- 2 thick slices of sourdough, cut into croutons
DRESSING
- 6 tbsp 5% fat greek yogurt
- 3 tbsp olive oil
- ½ lemon, juiced
- 3 anchovies (or up to 4), finely chopped
- 1 small garlic clove, crushed
- 25g parmesan, finely grated
Description
Heat the oven to 200C/180C fan/gas 6. Heat a heavy-based frying pan over a high heat. Drizzle the cabbage wedges with a little oil and rub all over. Season with salt. Char each cut side for 3-4 mins and transfer to a baking tray. Roast for 15-20 mins or until the cores are tender when pierced with a knife.
