I am absolutely obsessed with roasted veges for a number of reasons. Firstly, it allows you to get involved in some seasonal goodies, such as savoy cabbage pictured here. Cabbage is a member of the brassica family and this group of vegetables deliver a huge wealth of health benefits. One of the reasons for this is that they contain several natural compounds, such as Glucosinates, which research suggests may help lower your risk of cancer. Secondly, it gives you an excuse to whack on the tamari, which if you haven’t used before is gluten free soy sauce. However, the good news is that it contains much less salt than traditional soy. It also aids in the digestion of fruits & vegetables and is a good source of tryptophan, a neurotransmitter (brain chemical) involved in the regulation of mood. The roasting process, combined with tamari, give the veges a wonderful sweet & savoury flavour and act as a great base to a warm salad. I like to add some spinach leaves, chickpeas and walnuts for a quick and easy lunch option which will keep you energised all afternoon with no mid- afternoon dips in sight!
Smokey roasted cabbage salad recipe
- 1/2 savoy/white cabbage, sliced thinly
- 3-4 decent handfuls of spinach
- 1/2 tin chickpeas, drained
- 1/2 cup of walnuts, roughly chopped
- 1 tbsp. of olive oil
- 1 tbsp. tamari
- 1/2 tsp. chilli flakes (optional)
- Sprinkle of sweet smoked paprika
- Preheat your oven to 200C. Slice the cabbage thinly and drizzle with olive oil and tamari. Cook in the oven for approx. 30mins until it looks golden and slightly crispy.
- Mix all the remaining ingredients in a bowl and add your cabbage. If you like a little spice, sprinkle with some chilli flakes & sweet smoked paprika. You can also add another drizzle of oil if needed.