This sandwich is full of textures, layers and flavours: lightly crushed chickpeas in creamy Romesco sauce, charred hispi cabbage and roasted red peppers.
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Serves
2
Hispi Cabbage
Drained Cooked Chickpeas
Drained Roasted Red Pepper
Sunflower Seeds
Paprika
Salt
Extra Virgin Olive Oil
Sourdough
Lemon Juice
Sherry Vinegar
Greens (Broccoli, Kale or Spinach)
Serves
2
Hispi Cabbage
Drained Cooked Chickpeas
Drained Roasted Red Pepper
Sunflower Seeds
Paprika
Salt
Extra Virgin Olive Oil
Sourdough
Lemon Juice
Sherry Vinegar
Greens (Broccoli, Kale or Spinach)
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Step 1.
Preheat the oven to 200°C.
Step 2.
Cut the cabbage into quarters, drizzle with plenty of olive oil, salt and pepper. Cover with foil and bake for 20 mins. Remove the foil and roast for another 15 mins or until charred and cooked through. You should be able to slide a knife through with no resistance.
Step 3.
Roughly chop the cabbage into chunks and set aside to cool.
Step 4.
Meanwhile, make the romesco sauce. Add 2 large red bell peppers, the sunflower seeds, lemon juice, sherry vinegar, smoked paprika, salt and 75ml olive oil to a blender. Blend until smooth and season with salt and pepper to taste.
Step 5.
Drain the chickpeas and add them to a bowl or wide plate. Add most of the romesco sauce to them and mash with a fork too get a chunky texture, keeping about half of the chickpeas whole. Taste and season again as the chickpeas may need extra seasoning.
Step 6.
To build, layer the chickpeas, two or three slices of red pepper from the jar, the cabbage and finally the leaves between two slices of sourdough bread. Enjoy!
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