This is so much more than just a side dish. Roasted cabbage with sumac butter, za'atar chickpeas, crispy quinoa on a bed of tahini dressing. Visit our instagram to see this dish come to life!
Prepare your cabbage by cutting into large slivers, removing some of the hard core in the centre.
Drizzle the cabbage with some olive oil and salt and pop it into the oven for about 20 min, then flip and cook for another 25 min until it is golden and starts to crisp.
For the quinoa, once it is cooked it too can go into the oven with a drizzle of olive oil. Bake for about 15 minutes, check it and toss it a little, then back again for another 15 until it is crispy.
To make the sumac butter, melt your butter in a small frying pay and gently cook it until it just starts to brown. Then, while it is still hot, add the garlic and add back to the stove for 30 seconds just to gently cook that garlic a little, but not burn. Remove from the heat and add the sumac and the juice of 1/2 a lemon. Stir and let sit.
Gently pan toast your slivered almonds on a dry pan until they are golden and fragrant and set them aside.
For the chickpeas, add them to a bowl, add your za'atar and a drizzle of olive oil and mix together. Set aside.
For the tahini dressing. Shake the jar of tahini well until the oil is mixed in consistently. Add the tahini to a bowl, add the juice of 1 and a 1/2 lemons and stir, once the lemon is combined, add a little bit of water and stir and keep adding the water and stirring until you reach a smooth, loose consistency. Then add a drizzle of olive oil and a pinch of salt to taste.
Now to assemble. Add the tahini dressing to the base of a large flat plate. Add your roasted cabbage on top, followed by the sumac butter, chickpeas, quinoa, almonds and some fresh dill. Serve as is or with some warm pita bread.
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
grainsA nutty-tasting grain high in protein and natural fibre & lower carbohydrate to regular white rice. Cooks quickly & makes the perfect addition to salads or as a rice replacement. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork like a couscous. Cooked quinoa may last in the fridge for up to one week. Store dry quinoa in an airtight container in a cool and dry place.
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
nutsBlanched in hot water (approximately 70C) then slowly dried to correct moisture level and sliced. Slivered almonds add a lovely crunch to salads, especially when pan toasted. You can also add them to stuffings, cakes, cookies, granola and muesli. Store in an airtight container, in a cool, dry place.
seedsAt Scoop Wholefoods we believe in pure and simple whole food goodness. Our tahini is made from water-washed seeds, contains no chemicals, added salt, sugar or preservatives. It is slowly stone ground and very smooth, adding a rich nutty flavour to your dishes. Serve in dips, dressings, sauces, cakes, biscuits or use instead of butter for vegan dishes. Use clean and dry utensils. Stir in any oil separation. When adding to liquid do so gradually and stir well. Store in a cool dry place or in the fridge.
spicesZaatar is a Middle Eastern spice blend that can be used in a variety of different ways. Mix with olive oil or plain yoghurt and serve as a dip with crusty bread. You can also spread onto pizza bases, rub into potatoes before roasting, add to hummus or sprinkle on cooked eggs.
spicesSumac is a berry from the Middle East and the Mediterranean that is harvested and sun-dried to produce a powdered spice. It has a sour, citrus flavour that can be added to spice rubs, marinades and dressing. It is one of the main ingredients in za'atar. It pairs well with chicken, fish, seafood, lamb, eggplant, chickpeas and lentils.
beans and lentilsHigh fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.
