Hero VEGETABLES

BUTTER-ROASTED CABBAGE WEDGES

SERVES 6

1 small red onion, thinly sliced into rings
2 tbsps currants zest and juice of 1 lemon
½ savoy cabbage (about 1kg), cut into 6 wedges with base intact 60g butter, melted
1 tbsp coriander seeds
1 tbsp cumin seeds
2×400g cans chickpeas, rinsed, drained
2 tsps sweet paprika 100ml olive oil
2 tbsps tahini 2 garlic cloves, peeled flat-leaf parsley and mint leaves, to serve

RED WINE CARAMEL

½ cup red wine
100g caster sugar

1 Preheat oven to 200°C. Line a large baking tray with baking paper.

Place onion, currants and 1 tablespoon of lemon juice in a bowl and season with 1 teaspoon of salt. Set aside.