Red cabbage steaks with a herb melt
- 60g Free From Dairy Free Sunflower Spread
- 1tsp chopped sage
- 1tsp chopped thyme
- 1tbsp chopped parsley
- 1tsp lemon zest
- 1kg whole red cabbage, cut into slices 2cm thick
- 2tsp rapeseed oil
- 20g almonds, chopped
- 20g hazelnuts, chopped
- 40g pomegranate seeds
For the herb melt, put the sunflower spread into a bowl and stir to soften. Mix in the herbs and lemon zest, then season with ground black pepper. Cover and chill.
Preheat the oven to 200C/180C Fan/Gas 6.
Brush the cabbage slices on both sides with the oil. Put on a baking tray and roast for 15 mins. Turn over and cook for 10 mins or until the edges begin to char.
Meanwhile, toast the nuts on a baking tray in the oven for 10 mins, stirring after 5 mins. Set aside to cool.
Top the cabbage steaks with the herb melt. Sprinkle with the toasted nuts and the pomegranate seeds to serve.