• Preheat the oven to 180C°(fan)/ 200°C.
• Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
• Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
• Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.  
• Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
• Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. 
• Remove and set aside, then roughly chop.
• Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and the extra virgin olive oil.
• Season and drizzle over the steaks.

More recipes from Denise here 

First published in the JC March 2020