Roasted Cabbage with Feta & Pomegranate Seeds

Roasting up a big, furled, crunchy cabbage brings a depth of flavour and substance to a Side Salad parade. No more boiled cabbage, this is a really great option for when you don't know what to do with that cabbage that has been sat looking a little sad for a little too long.

Serving Suggestion: alongside slow roast lamb or chicken, with Baby Spinach with Dates, Almonds, Pitta & Sumac salad or crushed courgettes.

Difficulty Level: 1

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Ingredients:

Serves 4 - 5 as a side.

• 1 whole head white cabbage

• 1/2 cup olive oil, divided

• Salt & Pepper

• Pomegranate Seeds

• 150g Greek Feta

• 1/2 lemon, zested and juiced

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Method:

1. Preheat the oven to 230C/450F/gas mark 8.

2. Cut the cabbage into 4 inch wedges (see image below) and add them in a single layer to your prepared pan. Coat generously with 1/4 cup of oil and season well with salt and pepper.

3. Roast cabbage for 10 to 15 minutes. Carefully flip each wedge. Continue cooking until the cabbage is browned on the edges and fork-tender, about 10 to 15 minutes longer, depending on the size of your wedges.

4. To serve: dress with the remaining 1/4 cup of oil, juice of half of the lemon an sprinkle generously with feta and pomegranate seeds.

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