This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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In this recipe the romesco is tangy and full of smoky umami flavour and the buckwheat picada adds some crunch and colour - great accessories to any of the veggies around at the moment but in this recipe I'm combining them with roast cabbage wedges. But it's also really good with leeks, roast squash or roast kale.
Serves 2
Prepare your cabbage by slicing into 1 inch thick slices. Drizzle over olive oil and add a big pinch of salt. Roast in a hot oven for 20 - 30 minutes until charred around the edges.
Add all the picada ingredients to a blender and blitz until a course crumb, set aside. In the same blender add the romesco ingredients and blitz until smooth-ish, adding a little water and a glug olive oil. Some texture is good.
Arrange the roasted veg on the plate, top with the romesco and the picada. Serve with a crisp salad and some bread.
1 January King cabbage
For the romesco
1 jar of grilled peppers or 6 dried peppers from a Turkish supermarket (pour over boiling water and leave for five minutes before using)
2 teaspoons of smoked paprika
Two cloves of garlic
1 tablespoon of tomato purée
2 tablespoons of sherry vinegar or Apple cider vinegar
1 handful of almonds, hazelnuts or walnuts
salt
For the picada
1 garlic clove
1 handful buckwheat groats
1 handful of flatleaf parsley