Well, whilst we’re not entirely sure of such benefits, the sweetheart cabbage used in this summer salad works a treat on satisfying most stomachs and taste buds.
Another new addition to our menu, the sugar snaps and sweetheart cabbage work intrinsically well together, along with sliced courgettes and a mildly tangy dressing. We firmly believe this could be a summer staple, getting the nation back into the beauty of cabbages and reminding everyone that it’s not just for winter soups.
100g sugar snap peas
2 medium courgettes cut diagonally
1 sweetheart cabbage cut into finger sized strips
30g chopped mixed herbs
30ml sesame seed oil
10g toasted sesame seeds
1 clove of crushed garlic
Zest of 1 lemon
Pre heat the oven to 200oC.
First you want to prep your vegetables, so start by blanching your sugar snap peas and your sweetheart cabbage (separately), and roast your courgettes in the oven for about 5 – 7 minutes.
For the dressing, toast your sesame seeds in a non-stick frying pan, making sure not to over brown them before leaving them on the side to cool. Then, in a small bowl, mix together the herbs, sesame seed oil, garlic and the lemon zest. Season with salt and pepper to taste, then finally mix in the toasted sesame seeds.
When you’re ready to serve, place the vegetables on your serving dish and mix gently with the dressing, leaving a little extra on the side, just in case.
And it’s that simple!