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Roasted broccoli and butter braised cabbage topped with a creamy almond and parsley yoghurt dressing and topped with toasted pepitas, slithered almonds and sesame seeds!
Recipe for Roasted Broccoli & Butter Braised Cabbage Summer Salad by Anisa Sabet for Magimix
For the broccoli:
For the braised cabbage:
For the almond dressing:
1. To make the broccoli: Preheat oven to 200°C. Toss the broccoli with a good lug of olive oil and sea salt. Pour onto a baking tray lined with baking paper and pop into the oven for 25 minutes or until browned at the edges.
2. To make the cabbage: using the Magimix, with the food processor attachment and the slicing disc, slice cabbage finely. Then, melt the butter in a deep fry pan until just foaming. Add the cabbage with a good pinch of salt and toss to coat in the butter. Once coated, add 1/2 cup water and cook on a medium heat until cooked through. About 15 minutes will do it. If it gets dry, just add a bit more water.
3. To make the dressing: whizz dressing ingredients in a food processor until smooth. It will need a decent amount of time to ensure the almond is smooth. Season with red wine vinegar, sea salt and pepper to taste.
4. To make the salad: toss the broccoli with cabbage, top with toasted pepitas, toasted slithered almonds & sesame seeds + dressing. Eat immediately.
Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.
Bon appétit bitches!
For another similar recipe, try my Avocado Chilled Soup With Lime, Mint & Creme Fraiche.
Anisa Sabet xx