Grilled hispi cabbage with romesco sauce and bacon dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the romesco sauce

  • 2 red peppers, left whole
  • 3 garlic cloves
  • 100g/3½oz blanched almonds
  • 50–100ml/2–3½fl oz olive oil
  • 1–2 tsp sherry vinegar
  • 1 tsp smoked paprika
  • 1–2 tbsp red pepper or tomato purée
  • salt and freshly ground black pepper

For the bacon dressing

  • 3 tbsp olive oil
  • 4 slices pancetta
  • 1 garlic clove, chopped
  • 1 anchovy fillet, chopped
  • 1 shallot, diced
  • 1–2 tsp sherry vinegar
  • 1 tbsp roughly chopped fresh flatleaf parsley

For the cabbage

  • 1 hispi cabbage, quartered
  • 2 tbsp olive oil
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