Roasted cabbage with mango and harissa sauce

This roasted cabbage dish from Ixta Belfrage is tossed with a sweet and spicy sauce made from mango and harissa.

Ingredients

• 1 savoy cabbage, (medium sized)
• 1 tspflaky sea salt
• 3 tbsp of olive oil
• lemon wedges, to serve
• 1 jalapeño, thinly sliced into rounds
• 5 g offresh herbs, (preferably a mix of dill and coriander)
• Greek-style yoghurt, to serve
• 3 tbsp of olive oil
• 4 large garlic cloves, very finely chopped
• 1 mild red chilli, deseeded and very finely chopped
• 0.125 tspfine salt
• 2 tbsp ofrose harissa
• 2 tsptomato purée
• 100 g ofvery ripe mango flesh, peeled and chopped into 1cm cubes
• 2 tsplemon juice

Steps

1. Preheat the oven to 220°C/gas mark 7
2. Separate the cabbage leaves to get 400g of the brightest green leaves (save the rest for another recipe). Cut the leaves in half along the ribs, then cut in half again. Put them into a large bowl with the flaked salt and oil and massage together
3. Transfer to a large, flat tray and spread out as much as possible – it’s fine if some leaves overlap, as they’ll shrink
4. Roast for 12 minutes, tossing the leaves halfway, until the edges are beginning to brown and crisp up
5. To make the sauce, put the oil, garlic, chilli and fine salt into a large sauté pan and place on a medium-low heat. Gently fry for 6–7 minutes, stirring often, until the garlic is very soft. You don’t want the garlic to brown, so turn the heat down if necessary
6. Remove the pan from the heat. Stir in the harissa and tomato purée/paste until combined, then stir in the mango and lemon juice
7. Spoon the sauce onto a platter and top with the roasted cabbage leaves
8. Squeeze over some lemon juice, then top with the jalapeño and herbs. Serve warm with yoghurt on the side, if you like