Our partnership coordinator Selina Treuherz was on Kat’s Kitchen in August BBC Radio Sheffield. She discussed the local food action plan, gut health, Food Works Sheffield and the National Food Service. And since Selina is an accomplished chef she made a delicious meal of charred cabbage, crispy chickpeas, vegan aioli and peppers, and a tomato, redcurrant and peach salad with tomato leaf pesto. Delicious! See the full recipe below.
Charred Cabbage with crispy chickpeas, roasted peppers and vegan aioli
- 1 Sweetheart cabbage
- 1 tin chickpeas
- 1 tin peppers in oil
- 2tsp sweet smoked paprika
- 2tsp ground ginger
- 5 tbsp olive oil
- 2 cloves garlic, finely grated
- 1tsp mustard
- 1bsp lemon juice
- Oven on 200c/180c Fan
- Quarter a sweetheart cabbage, keeping the stem on to keep the leaves intact.
- Place in a saucepan of 6cm salted water, stem in the pan, for 5 minutes to make the stem tender.
- Place on a roasting tin and drizzle with 3 tbsp olive oil, salt and pepper.
- Drain the chickpeas, reserving the water (aquafaba). Place on a roasting tin with 2 tbsp oil, paprika and ginger, salt and pepper, and stir with your hands until they are covered.
- Place in the oven for about 20 mins, or until the cabbage is charred at the ends and the chickpeas are crispy.
- To make the aioli, add 3 tbsp aquafaba, a pinch of salt and the garlic cloves to a bowl. Using a stick blender, whizz until frothy. Drizzle in the oil from the peppers slowly down the side of the bowl whilst whizzing to emulsify. Continue to add the oil until it has thickened – you may need to add some more olive oil to thicken further. Season with more salt, mustard and lemon juice.
- Chop the roasted peppers into 2cm chunks, place to one side
- To serve, place the cabbage on a serving tray. Drizzle with the aioli and top with the crispy chickpeas and peppers.
Tomato, peach and redcurrant salad with tomato leaf pesto
- 8 small tomatoes on the vine
- 1 ripe peach
- 100g redcurrants
- 20g basil
- 3 sprigs thyme
- 2 sprigs rosemary
- 5 shoots tomato leaves (approx 40g leaves)
- 75ml Olive oil
- Cut the tomatoes into 1/8ths, finely dice the peach and basil. Place in a bowl with rosemary, thyme, and a tbsp of olive oil.
- Place the redcurrants in a saucepan with a pinch of sugar and salt and 2 tbsp of water. Cook for 4 minutes until the currants have burst.
- Strip the tomato leaves from the shoots, and place in a bowl with the remaining oil and 1tsp salt. Using a stick blender, blend until you have a pesto
- Season the tomatoes and peaches with 1tsp salt, 1tsp sugar and a good few grindings of pepper. Top with the redcurrants and drizzle with the pesto.