Roast cabbage with tarragon and pecorino

Name: Roast cabbage with tarragon and pecorino
Yield: Serves four
Ingredients: 30 g pecorino, shaved; 10 g tarragon leaves, roughly chopped; salt and black pepper; salt and black pepper; 2 sweetheart cabbages (also called pointed cabbage), outer leaves discarded, then cut lengthways into eighths (1kg); 2 garlic cloves, crushed; 2 lemons: finely grate the zest to get 2 tbsp, then juice to get 2 tbsp; 120 ml olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is served at room temperature so that the pecorino keeps its texture and flavour. It’s perfect alongside a roast chicken or vegetables, along with potato mash.

Ingredients

120 ml olive oil
2 lemons: finely grate the zest to get 2 tbsp,

Side dish
Gluten-free
Vegetarian
Brunch

Method

Preheat the oven to 220°C fan.
In a small bowl, whisk together the oil, lemon zest, garlic, ¼ teaspoon of salt and a good grind of pepper. Set aside <