Roast Hispi with Toasted Seeds and Crumbled Chestnuts

Name: Roast Hispi with Toasted Seeds and Crumbled Chestnuts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 300g Full Fat Greek Yoghurt; 180g Cooked Chestnuts, crumbled; 10g Dill, sprigs picked and finely chopped; 10g Coriander, leaves picked, stalks finely chopped; 15g Chives, finely chopped; Sea Salt Flakes, to taste; Black Pepper to taste; 2 Hispi Cabbages, quartered; 3 tbsp Olive Oil, for rubbing and toasting; 1 tbsp Cumin Seeds; 1 Lemon, finely grated zest and juice; 100g Pumpkin and Sunflower Seeds

Vegetarian

Gluten Free

10m prep time

45m total time

Easy level

12 ingredients

Roast Hispi with Toasted Seeds and Crumbled Chestnuts recipe by Joe Woodhouse

Charred hispi cabbage has been on many a plate in our house and it stands up really well to hard cooking, so you could barbecue the wedges, if you’ve got a barbecue fired up. Maybe drop the chestnuts in the warmer months and sub in pomegranate seeds. Simply served with rice, pasta or flatbreads and a dollop of yoghurt, this is a lovely dish, with lots of textures and flavours going on.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7. Rub the quarters of cabbage with a little oil and sprinkle with sea salt flakes. Spread out evenly on a baking tray and put in the oven to roast for 25–35 minutes, rotating the tray and flipping the cabbage sections after 20 minutes

Step 2

Meanwhile, put the pumpkin and sunflower seeds in a small frying pan with the remaining oil and toast gently over a medium–low heat until golden and fragrant – 2–3 minutes should do; don’t go too dark – stirring in the cumin seeds 30 seconds before you turn off the heat. Allow to sit for a couple of minutes, then mix in the cooked chestnuts with a pinch of sea salt flakes and a few good grinds of black pepper.

Step 3

Mix the lemon zest and juice, a pinch of salt and the yoghurt together in a separate bowl. Stir in the dill, coriander and half the chives.

Step 4

Spread the yoghurt-herb mixture onto a plate or serving platter, top with the hispi, then spoon over the chestnut–seed mix. Finish with the remaining chives and serve.

Ingredients
Based on 4 servings

300g Full Fat Greek Yoghurt 1 x Sainsbury's Authentic Fat Free Greek Yogurt, Taste the Difference 500g
180g Cooked Chestnuts, crumbled 1 x Merchant Gourmet Whole Chestnuts 180g
10g Dill, sprigs picked and finely chopped 1 x Sainsbury's Bunched Dill 20g
10g Coriander, leaves picked, stalks finely chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
15g Chives, finely chopped 1 x Sainsbury's Bunched Chives 20g
Sea Salt Flakes, to taste 1 x Maldon Sea Salt Flakes 250g
Black Pepper to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
2 Hispi Cabbages, quartered 2 x Sainsbury's Sweetheart Cabbage
3 tbsp Olive Oil, for rubbing and toasting 1 x Sainsbury's Olive Oil 1L
1 tbsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
1 Lemon, finely grated zest and juice 1 x Sainsbury's Lemons
100g Pumpkin and Sunflower Seeds 1 x Fudco Sunflower & Pumpkin Seed Mix 250g