Name: Charred winter cabbage with caesar dressing and bacon croutons
Yield: 4
Ingredients: 1 winter cabbage , cut into 4-6 wedges; olive oil , for drizzling; 65g bacon lardons; 2 thick slices of sourdough , cut into croutons; 6 tbsp 5% fat greek yogurt; 3 tbsp olive oil; ½ lemon , juiced; 3 anchovies (or up to 4), finely chopped; 1 small garlic clove , crushed; 25g parmesan , finely grated

1 winter cabbage
cut into 4-6 wedges
olive oil
for drizzling
65g bacon lardons
2 thick slices of sourdough
cut into croutons

DRESSING

6 tbsp 5% fat greek yogurt
3 tbsp olive oil
½ lemon
juiced
3 anchovies
(or up to 4), finely chopped
1 small garlic clove
crushed
25g parmesan
finely grated

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Heat a heavy-based frying pan over a high heat. Drizzle the cabbage wedges with a little oil and rub all over. Season with salt. Char each cut side for 3-4 mins and transfer to a baking tray. Roast for 15-20 mins or until the cores are tender when pierced with a knife.
step 2
Reduce the heat to low, let the pan cool down slightly then fry the lardons for 6-8 mins or until golden and crisp, and lots of fat has been rendered out. Add the croutons and fry for 5-6 mins, turning regularly, until the bread is toasty and golden. Add a drizzle of oil to help it along if needed. Drain briefly on kitchen paper.
step 3
Whisk together all the dressing ingredients in a small bowl with some seasoning. Add a splash of water if you need to loosen it, depending on how thick the yogurt is.
step 4
Put the charred wedges onto a platter and drizzle over the dressing. Top with the bacon and croutons, and a crack of black pepper.