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Charred Cabbage with Hot-sauce Chickpeas and Date Relish

By OcadoLife
For a veggie barbecue dish that packs a punch and is full of flavour, try chef and food writer Helen Graham’s Charred Cabbage with Hot-sauce Chickpeas and Date Relish. “Also known as hispi, sweetheart cabbage is great…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 2 sweetheart cabbage, cut in half lengthways
  • 2 tbsp olive oil, plus 50ml
  • 2 tsp salt, plus a small pinch
  • 100g medjool dates, destoned and finely chopped
  • 1 tbsp sherry vinegar
  • ½ tbsp date syrup
  • 1 tbsp finely chopped preserved lemon
  • ½ tsp smoked paprika
  • 1 tbsp finely chopped coriander
  • 1 (570g) jar chickpeas
  • 3 tbsp hot sauce
  • 25g unsalted butter
  • ½ lemon, juiced
  • 100g stilton, finely crumbled

Method

5 steps

  1. Step 1

    Prepare the barbecue for direct cooking with the lit charcoal spread out evenly under the grill. Preheat the oven to 200°C/180°C fan/gas 6.

  2. Step 2

    Place the cabbage cut-side up in a roasting tin, drizzle over 2 tbsp oil and season with ½ tsp salt. Roast in the oven for 20 mins until cooked through but not colouring.

  3. Step 3

    For the date relish, add the dates, 50ml oil, the vinegar, date syrup, preserved lemon, smoked paprika, coriander and a small pinch of salt to a bowl; mix to combine. Stir in 4 tbsp cold water to loosen.

  4. Step 4

    Tip the chickpeas with their juices into a small pan and add the hot sauce and 1½ tsp salt. Bring to a simmer, then cook gently for 10-12 mins until heated through and slightly thickened. Take off the heat and use a masher to crush half the chickpeas. Add the butter and lemon juice, stirring until the butter is fully melted. Keep warm until ready to serve.

  5. Step 5

    When you’re ready to eat, place the roast cabbage cut-side down onto the barbecue and grill for about 5 mins until charred and nicely coloured. Flip over and grill for a further min to heat all the way through. Spoon the warm chickpeas onto plates, then top with the cabbage and the date salsa. Crumble over the stilton and serve immediately.