Red cabbage and broccoli roast beautifully and have an awesome affinity with sweet, tangy balsamic vinegar dressing. I’ve added plump juicy dried cherries and flaky almonds for more flavour and crunch, and I like to serve this with chilli jam.
Ingredients
- 1 red cabbage
- 4 tbsp olive oil
- 21 oz (600 g) broccoli
- ½ cup (50 g) toasted, flaked/slivered almonds
- ¾ cup (100 g) dried cherries
- a bunch of spring onions/scallions, chopped
- a large bunch of fresh dill, coarsely chopped
- sea salt and freshly ground black pepper
For the Balsamic Dressing
- 3 tbsp (40 ml) extra virgin olive oil
- 2 tbsp (30 ml) balsamic vinegar
- 1 tsp caster/granulated sugar
- sea salt flakes
- roasted chilli jam, to serve
How to Make It
- Preheat the oven to 200˚C (400˚F) Gas 6. Cut the red cdabbage into wedges and arrange them over a sheet pan. Drizzle with the oil, season and roast for 10 minutes. Chop the broccoli very finely to an almost rice-like texture and scatter it around the wedges of cabbage. Sprinkle with flaked/slivered almonds, return the pan to the oven, and cook for a further 10 minutes.
- Mix all the ingredients for the dressing together and season with salt flakes.
- Remove the pan from the oven and gently push the cooked almonds into the broccoli using a fork. Drizzle everything with the dressing and scatter with the dried cherries, chopped spring onions/scallions and dill. Serve with chilli jam.
