Mango, Roasted Cabbage and Harissa Sauce Salad

Name: Mango, Roasted Cabbage and Harissa Salad
Yield: 2
Cuisine: Spanish
Ingredients: 1 savoy cabbage; 1 tsp flaky sea salt; 3 Tbsp olive oil; 1 jalapeño, sliced (optional); Bunch fresh herbs (dill and coriander works well); Greek yoghurt (optional); Lemon wedges to serve; 1 Tbsp olive oil; 4 garlic cloves, crushed and chopped; 1 red chilli, finely diced; Pinch sea salt; 2 Tbsp Alexandra’s Rose Harissa Paste; 2 tsp tomato paste; 100g ripe mango, diced into 1cm pieces; 2 tsp lemon juice

August 3, 2022

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Written by Ixta Belfrage

Mango, Roasted Cabbage and Harissa Sauce Salad

August 3, 2022

·

Written by Ixta Belfrage

This beautiful recipe adapted from Ixta's cookbook Mezcla: Recipes to Excite is a fresh and flavourful salad, bringing together sweetness, spiciness and depth. Perfect for Spring entertaining or used as a base for meat, vegetable and seafood dishes.

Mango, Roasted Cabbage and Harissa Salad

Servings

2

Ingredients

Roasted Cabbage

1 savoy cabbage
1 tsp flaky sea salt
3 Tbsp olive oil
1 jalapeño, sliced (optional)
Bunch fresh herbs (dill and coriander works well)
Greek yoghurt (optional)
Lemon wedges to serve

Mango and Harissa Sauce

1 Tbsp olive oil
4 garlic cloves, crushed and chopped
1 red chilli, finely diced
Pinch sea salt
2 Tbsp Alexandra’s Rose Harissa Paste
2 tsp tomato paste
100g ripe mango, diced into 1cm pieces
2 tsp lemon juice

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Directions

Roast Cabbage

Preheat the oven to 220°C fan or 240°C bake
Separate the cabbage leaves to get 400g of the brightest green leaves. Cut the leaves in half along the ribs, then cut in half again. Add to a bowl with flaky sea salt and olive oil and mix well
Place the leaves in a large baking tray and spread them out as much as you can - if they overlap, they’ll shrink which we like to do to a few
Roast for 12 minutes, tossing the leaves halfway, until the edges are beginning to brown and crisp up

Mango and Harissa Sauce

Put the oil, garlic, chilli and salt into a large sauté pan and place on a medium-low heat. Gently fry for 6–7 minutes, stirring often, until the garlic is very soft. Make sure the garlic doesn’t brown - turn the heat down if necessary
Remove the pan from the heat and stir in the harissa and tomato paste until combined, then stir in the mango and lemon juice

Assemble the Salad

Spoon the sauce on to a platter and top with the roasted cabbage leaves
Squeeze over some lemon juice, then top with the jalapeño and herbs. Serve with yoghurt on the side if you like

Recipe Note

From Ixta: The mango and harissa sauce will keep in the fridge for up to 3 days, after which the mango might start to get a little fizzy and funky (which actually tastes quite nice).

Mango, Roasted Cabbage and Harissa Sauce Salad

Mango, Roasted Cabbage and Harissa Salad

Category

Servings

Ingredients

Roasted Cabbage

Mango and Harissa Sauce

Directions

Roast Cabbage

Mango and Harissa Sauce

Assemble the Salad

Recipe Note

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