This hearty cabbage salad is so good it can be a meal on its own
This is such a good salad for a picnic or any shared meal and delicious hot or at room temperature
This is such a good, substantial salad for a picnic or any shared meal. It’s delicious hot or at room temperature, and don’t worry if the wedges fall apart while cooking – they’ll still taste and look the goods. If you fancy making this as a main dish, I’d smear a layer of yoghurt on the bottom of each plate and pile the cabbage and beans on top. Try it with my really, really good roast chicken recipe.
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Charred cabbage salad with butterbeans
Ingredients
- 100ml olive oil, plus extra for drizzling
- 400g tin butterbeans, drained and rinsed
- 2 lemons
- ½ savoy cabbage, cut into wedges
- 40g butter, cubed
- 1 handful dill leaves
- 2 tablespoon dukkah
Method
- Heat 3 tablespoons of the oil in a large frying pan over medium-high heat and fry the beans for a few minutes, turning to crisp all sides. Remove from the pan and squeeze the juice of 1 lemon over the beans.
- Add the remaining oil to the pan and then add the cabbage wedges. Cook them for about 5 minutes on each side or until browned all over. Add the butter, the zest of your remaining lemon and ¼ cup (60ml) water. Cover with a lid (or a layer of foil), then reduce the heat to low and cook for a further 5 minutes, or until the cabbage is completely soft.
- Remove from the heat and sprinkle the beans, dill and dukkah over the cabbage. Finish with some salt and pepper to taste, a good squeeze of juice from the zested lemon and a final drizzle of olive oil.
Serves 6 as a side, 3-4 as a main
This is an edited extract from What Can I Bring? by Sophie Hansen.