Recipe Details

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.