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- Roast Cabbage Wedges with Pickled Carrots and Crunchy Chickpeas
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Ingredients
- 2 heritage carrots (approx. 140g), peeled and shaved into ribbons
- 1 orange, juiced, to give 100ml
- 75ml cider vinegar
- 2 tsp maple syrup or light brown sugar
- ½ tsp fine sea salt, plus a pinch
- ½ tsp mustard seeds (optional)
- ½ Savoy cabbage (approx. 400g), cut into 4 wedges
- 3 tbsp extra-virgin olive oil, plus 1 tsp
- 1 (400g) tin chickpeas, drained, rinsed and patted dry
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder, plus ½ tsp
- 400g celeriac, peeled and diced
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast