Ingredients
- 1 whole garlic bulb
- Sea salt
- 1tbs olive oil
- 1 savoy cabbage
- 2tbs vegetable oil
- 2tbs preserved lemon zest, diced
- 1tbs wholegrain mustard
- 3tbs olive oil
- Juice of half a lemon
- Handful fresh parsley, chopped
- 1tbs sesame seeds, toasted
- 2tbs pumpkin seeds, toasted
- Black pepper and sea salt
- Start by making the confit garlic. Preheat the oven to 160 degrees. Place the full bulb of garlic on a piece of tinfoil. Season with salt and a drizzle of olive oil, then wrap the garlic in the tin foil, place on an oven tray and roast for two hours at 160 degrees. Remove and allow to cool.
- Remove the outer loose leaves of the cabbage, then cut the savoy head into quarters. Place a nonstick frying pan on a medium heat and add some vegetable oil. Place the cabbage quarters in the pan flat side down and cook for four minutes until browned. Then turn them on to the other flat side and cook for four minutes or until browned on that side. Then remove the pan from the heat and cover with a lid. Leave for 15 minutes with the lid on, while off the heat, so the cabbage continues cooking and softens.
- To make the dressing, squeeze some browned garlic pulp from six/garlic cloves into a small bowl. Add the diced, preserved lemon zest, mustard, olive oil and lemon juice, and stir to combine.
- To serve, place the cabbage pieces on serving plates and spoon over some of the confit garlic and preserved lemon dressing. Add some chopped parsley and season with salt and pepper. Then, garnish with some toasted sesame and pumpkin seeds.
