Grilled hispi cabbage on almogrote

Ingredients

• 1 hispi cabbage
• Arbequina extra virgin olive oil, to serve

For the almogrote

• 2 red peppers, halved, seeds removed
• 2 cloves of garlic
• 100ml extra virgin olive oil
• 20ml Valdespino sherry vinegar
• 150g Manchego

For the red onion pickle

• 1 red onion, finely sliced
• 1 tsp sugar
• 1 tsp salt
• 50ml vinegar
• 50ml water

Method

To make the red onion pickle, place the onion slices in a bowl with the sugar, salt, vinegar and water. Leave to pickle for at least an hour

For the almogrote, heat your griddle or grill pan then chargrill the red peppers until the skins are coloured and blistering. Remove from the heat, cover to steam slightly, then, when they’ve cooled a little, remove the skins.

Place the flesh of the red peppers in a blender with the garlic, olive oil and sherry vinegar then blend until smooth. Season with salt and pepper, add the grated Manchego and pulse to bring it all together.

Cut the cabbage lengthways into quarters. Remove the core, drizzle with olive oil and season with salt and pepper. Fire up your grill or griddle pan again. Grill the cabbage on each side, then gently remove when softened and nicely browned. Approx. 5 min on each side

To serve, spread a generous amount of the almogrote onto each plate. Add a cabbage quarter and garnish with a little red onion pickle and a drizzle of arbequina extra virgin olive oil.