Roasted cabbage with mango and harissa sauce


First published in 2022
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Ixta says: 'The mango and harissa sauce is the star here and couldn’t be easier to put together. It works well in so many contexts: try it with roast chicken, marinated tofu or grilled fish or prawns, or let it come to room temperature and use it as the base for a fish or prawn crudo dish. For a quick midweek dinner, serve the cabbage with fried eggs.'





Mango and harissa sauce


Preheat the oven to 220°C/gas mark 7


Separate the cabbage leaves to get 400g of the brightest green leaves (save the rest for another recipe). Cut the leaves in half along the ribs, then cut in half again. Put them into a large bowl with the flaked salt and oil and massage together


Transfer to a large, flat tray and spread out as much as possible – it’s fine if some leaves overlap, as they’ll shrink


Roast for 12 minutes, tossing the leaves halfway, until the edges are beginning to brown and crisp up


To make the sauce, put the oil, garlic, chilli and fine salt into a large sauté pan and place on a medium-low heat. Gently fry for 6–7 minutes, stirring often, until the garlic is very soft. You don’t want the garlic to brown, so turn the heat down if necessary


Remove the pan from the heat. Stir in the harissa and tomato purée/paste until combined, then stir in the mango and lemon juice


Spoon the sauce onto a platter and top with the roasted cabbage leaves


Squeeze over some lemon juice, then top with the jalapeño and herbs. Serve warm with yoghurt on the side, if you like

First published in 2022
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