Romesco and Greens on Toast

Using ground almonds and jarred peppers speeds up this meal significantly.

By The Good Housekeeping Cookery TeamPublished: 30 August 2024

If you don’t have almonds, use any ground nuts or replace with breadcrumbs, as this helps to thicken the mixture. If not cooking for vegans, a sprinkling of crumbled feta on top would be delicious.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

360

Ingredients

FOR THE CABBAGE

1
sweetheart/hispi cabbage
1 Tbsp.
olive oil

FOR THE ROMESCO

175 g
roasted red peppers (from a jar)
50 g
ground almonds
1/2 Tbsp.
sherry vinegar or red wine vinegar
1/2 tsp.
hot smoked paprika
1
garlic clove, crushed
1/2 Tbsp.
extra virgin olive oil

FOR THE DRIZZLE

3 Tbsp.
tahini
1 Tbsp.
maple syrup
2 Tbsp.
lemon juice

TO SERVE

4
slices sourdough bread

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. For the cabbage, heat a griddle pan over high heat (see GH TIP). Discard any floppy or discoloured outer leaves from the cabbage, then cut it into eighths lengthways (through the core).
2. Step 2Brush the cabbage pieces with the oil and cook on the griddle pan for 2-3min per side, or until lightly charred. Transfer to a baking tray and cook for 10min more in the oven, or until tender.
3. Step 3Meanwhile, make the romesco. In the small bowl of a food processor, or using a stick blender, whizz all the ingredients and plenty of seasoning until smooth, scraping down the sides several times, until everything’s incorporated.
4. Step 4For the drizzle, in a small bowl mix all the ingredients with 2tbsp water and some seasoning.
5. Step 5To serve, toast the bread slices and arrange on 4 plates. Spread over the romesco sauce and top with the cabbage. Spoon over the drizzle and serve.

GH TIP
If you don’t want to griddle the cabbage, simply roast for 20min, turning halfway, until tender.

Per serving:

Calories: 360
Protein: 12g
Fat: 19g
Saturates: 2g
Carbs: 33g
Sugars: 9g
Fibre: 6g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next