Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Cabbage, mango and pumpkin seed salad with goat’s cheese and crispy za’atar panko topping

Salad 15 Mins Prep · 25 Mins Cook

Preheat 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.