- 1 green cabbage
- 2 red onions
- 250g cherry vine tomatoes
- 1 tbsp dukkah
- 400g tin of chickpeas
- 100g Petit Brebis sheep's cheese
- 1 garlic
- 1 lemon
- 50g rocket
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- Roasting tin
- Food processor, pestle & mortar or masher
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the base off the cabbage and pull off any dry outer leaves. Slice the cabbage in half and rinse well under a tap. Shake dry. Slice the cabbage into wedges about 3-4cm thick.
- 2.
Peel the onions and slice them into thin wedges. Halve the cherry tomatoes. Pop the cabbage wedges, tomatoes and onions into a large roasting tin. Scatter over 1 tbsp dukkah, along with a pinch of salt and pepper. Drizzle with 2 tsp olive oil and turn the veg to coat. Slide into the oven and roast for 25-30 mins, turning the veg over halfway.
- 3.
Meanwhile, drain the chickpeas over a bowl to catch the water from the tin. Tip the chickpeas into a food processor (see our tip at the end if you haven’t got a processor handy). Add half of the sheep’s cheese. Peel and grate in the garlic clove. Grate in the lemon zest and squeeze in the juice from 1 half. Add a pinch of salt and pepper.
- 4.
Give the contents of the processor a quick blitz. With the motor still running, add tbsps of the chickpea water till the mixture reaches a smooth houmous-like consistency.
- 5.
When the veg have roasted and are a little charred, squeeze over the juice from the remaining lemon half. Dollop plenty of the houmous onto a couple of warm plates and top with the roast veg. Finish with rocket leaves, the remaining sheep’s cheese and a scattering of crispy dukkah from the roasting tin.
- Tip
No food processor? No problem
If you don't have a food processor, crush the chickpeas in a pestle or mortar or in a bowl using a potato masher. Add the rest of the dry ingredients and mash together to make a chunky mixture. Stir in a few spoonfuls of the chickpea tin liquid to make it a little smoother.