Cabbage and mango is an unusual pairing in this salad, but the smoky caramelisation of the roasted paprika cabbage creates an earthy base that contrasts nicely with the juicy brightness of the mango. Enjoy on its own or serve it with grilled chicken for a complete meal
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 25 دقائق |
| عدد الأفراد | 2 |
| مطبخ | السلطات |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 881 |
| دهون | 60g |
| المشبعة | 14g |
| بروتين | 23g |
| الكربوهيدرات | 73g |
| السكريات | 36g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
Slice the purple cabbage into wedges, keeping the core intact to hold the shape. Brush the wedges with 2 tbsp olive oil and season with the smoked paprika, salt and pepper. Place the cabbage on the baking tray and roast for 20-25 minutes, turning halfway through, until tender and caramelised. Remove from the oven and allow it to cool slightly.
Heat 1 tbsp olive oil in a small pan over a medium heat. Add the Panko breadcrumbs, pumpkin seeds, za’atar and a pinch of salt. Stir continuously for 3-4 minutes until the breadcrumbs are golden and the seeds are toasted. Remove from the heat and let it cool.
Juice the lime and mince the garlic. In a small bowl or jar, whisk together 3 tbsp olive oil, lime juice, honey, Dijon mustard, cumin, salt and pepper until emulsified. Taste and the adjust seasoning, if needed.
Thinly slice the mango. Crumble the goat’s cheese. Chop the coriander.
On a large serving platter, arrange the roasted cabbage wedges as the base. Top with the mango slices and crumbled goat’s cheese. Drizzle the dressing evenly over the salad. Scatter over the topping and coriander. Serve warm or at room temperature.
