ROASTED HISPI CABBAGE & BEAN SALAD WITH QUICK KIMCHI

Feeds 2.

TO MAKE THE QUICK KIMCHI

Ingredients

• 2 Chinese napa cabbage, quartered
• 20g sea salt
• 50g honey + 2 tablespoons extra
• 1 bulb of garlic, cloves separated
• 80g peeled ginger
• 1tsp dried chilli flakes
• 40ml tamari soy sauce
• 2 spring onions, sliced

Method

1. Dissolve the salt and honey in 800ml of water and add the cabbage. Leave to soak overnight.
2. The next day drain the cabbage pushing all the water out. Blend 50ml of water with the garlic, ginger, chilli flakes, tamari, and extra honey until smooth.
3. Add the paste to a really large bowl and add the spring onion. Massage the marinade really well into the cabbage leaves.
4. Wedge into a 1 litre sterilised jar and leave out at room temp for 2-5 days depending on how warm it is in the house.
5. Leave in the fridge and consume within one month.

TO MAKE THE ROASTED HISPI CABBAGE & BEAN SALAD

Ingredients

• 1 hispi cabbage, outer leaves removed
• 400g tin of cannellini or butter beans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 gherkins, finely diced
• ¼ red onion, diced
• ½ lemon cut into wedges
• Salt and pepper

Method

1. Slice the cabbage into quarters or eighths through the root, keeping the root intact.
2. Drizzle the cabbage with 1 tbsp olive oil, season and roast in the oven at 200 degrees for 15 mins until singed at the edges. You can also cook for a little longer if you prefer a softer texture.
3. Assemble the bean salad by adding to a mixing bowl with the red onion, gherkins, apple cider vinegar, 1 tbsp olive oil. Combine in a bowl and season to taste.
4. To serve, put the bean salad on a serving platter with the cabbage on top and lemon wedges at the side. Add a big helping of your kimchi.