ROASTED CHINESE CABBAGE WITH BLACK RICE & MUSTARD TAHINI SAUCE

COOKING TIME: 45 MINUTES – SERVES 1

INGREDIENTS

PROTEIN/CARB

120g (4 ¼ oz) cooked black rice

2 tablespoons olive oil

sea salt, to taste

MAIN VEG

2 tablespoons olive oil

plus extra for drizzling (optional)

juice of ½ lemon

1 tablespoon maple syrup

1 teaspoon English mustard

½ teaspoon sea salt

½ Chinese cabbage, outer leaves removed, then halved

SAUCE

juice of ½ lemon

1 tablespoon maple syrup

1 teaspoon English mustard

1 teaspoon smoked paprika

2 tablespoons tahini

TOPPING

a sprinkle of fresh sprouts

a sprinkle of smoked paprika

a sprinkle of mustard seeds (optional)

METHOD

PROTEIN/CARB

Place the black rice in a bowl, stir through the olive oil and season to taste.

MAIN VEG

Place the olive oil, lemon juice, maple syrup, English mustard and salt in a resealable bag and add the cabbage halves, ensuring

they are thoroughly coated. Set aside to marinate for at least 15–20 minutes (ideally overnight).

Preheat the oven to 200°C (400°F)/gas mark 6. Place the cabbage on a baking tray (sheet) lined with baking paper and cover in the marinade. Wrap the paper up tightly into a parcel and cook in the oven for 15 minutes, then uncover and baste again with the marinade to keep it moist (drizzle with more olive oil if needed). Bake for another 20–30 minutes until tender but crispy on top.

SAUCE

Place all the ingredients in a blender and blend until smooth. Check the consistency – add a little oil if the sauce is too thick.

ASSEMBLING

Spoon the rice onto a plate. Pour over half the sauce. Arrange the cabbage on top and drizzle over the remaining sauce. Scatter

the sprouts, paprika and mustard seeds, if used, on top.

ALTERNATIVE TIP

This recipe works very well with many different carbs, like quinoa, lentils, rice or beans

This recipe is from Vegan Love by David Bez.

If you liked this recipe, why not check out this carrot top pesto and couscous salad from Broke Vegan by Saskia Sidey?