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This dish is a true gourmet treat, offering the perfect balance of crispy, sweet roasted purple cabbage, soft, slightly bitter Swiss Chard and rich, aromatic walnut pesto. Not only does it look beautiful on the plate with its play of colors, but it is also incredibly tasty and nutritious. It can be an excellent vegetarian main course or even a special side dish!A
Ingredients:
For the roasted purple cabbage:
1/2 medium-sized purple cabbage (about 500-600g), outer leaves removed, cut into wedges or thicker slices (you can leave the core in, it helps it stay together)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Optional: 1 tablespoon balsamic vinegar (drizzled on before baking, it caramelizes)
For the chard:
1 large bunch of chard (about 300g), thoroughly washed, stems and leaves cut separately
1 tablespoon olive oil
1 clove garlic, thinly sliced
Pinch of salt
For the walnut pesto:
1 cup (about 100g) walnuts, lightly toasted (optional, but it deepens the flavor)
1 large bunch of fresh basil (about 20-30g leaves)
1-2 cloves garlic
1/2 cup (about 50g) grated Parmesan cheese (or Grana Padano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (about 120ml) good quality extra virgin olive oil (or as needed for desired consistency)
Optional: 1-2 tablespoons freshly squeezed lemon juice
Preparation:
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