Caramelised Cabbage, Romesco, Crispy Shallots

I made this recipe to celebrate the launch of new grocery delivery service @gorillasapp.uk . This is such a tasty little starter!

Serves 2 / Vegan / GF
Ingredients:
1 Savoy cabbage, sliced into 6-7 wedges (2cm thick)
1 tbsp caster sugar
Salt and pepper
3 tbsp olive oil

For the sauce:
2 red bell peppers, thinly sliced
100g lightly toasted almonds
zest of a lemon plus 4 tbsp juice
1/3 tsp cayenne pepper
1 tsp paprika powder
1 clove grated garlic
1.5 tbsp white wine vinegar
1 tsp balsamic vinegar
100ml plus 2 tbsp olive oil
Crispy shallots, sesame seeds, lemon zest, olive oil for serving

Preheat oven to 190 C degrees and line a baking tray with baking parchment. Add the sliced pepper with 2 spoons of olive oil, salt and pepper. Roast for 25 mins until soft.

When cooled, add to a blender with 80g almonds, lemon zest, juice, spices, garlic and vinegars. Blend together until smooth. Then blend adding in half of the olive oil and the last of the almonds. Blitz a few times to break up and add to a bowl. Stir in the rest of the oil and check the seasoning.

Set a large frying pan to a medium to high heat. Add 3 spoons of olive oil and the sugar. Move everything around the pan. Place the cabbage wedges into the pan and fry for 2 mins before turning over to brown on the other side. Place wedges into the same pepper baking tray and drizzle over more oil, salt and pepper. Place in the oven for 10 mins to soften. Plate up with the wedges, sauce on top and crispy shallots on top.