Roasted cabbage with squash, cheddar & rye

Recipe from Anna Jones. As Anna says, this salad sings the simple British flavours of winter veg. She recommends a Savoy cabbage, but our Tundra cabbage will do just as well.

Ingredients:
 
·      1 small squash (500g)
·      1 cabbage (about 400 g), tough outer leaves removed
·      sea salt and freshly ground black pepper
·      olive oil
·      2 thin slices rye bread
·      1 tsp caraway seeds
·      2 tbsp baby capers, drained
·      2 tbsp baby capers, drained
·      100g good sharp cheddar, crumbled
For the dressing
·      1 tbsp whole-wheat mustard
·      1 tsp honey
·      1 tbsp cider vinegar
·      3 tbsp good extra-virgin olive or canola oil
 

Method:

1.    Halve and deseed the squash and cut into wedges 2 cm thick. Cut your cabbage into eight chunky wedges. Place them both on a large baking sheet and sprinkle with a good amount of salt and pepper. Add a good drizzle of oil and the caraway seeds and roast in the hot oven for 35 minutes until the squash is soft and cooked through and the cabbage is golden and crisp and charred at the edges.
2.    Make the rye crumb: Meanwhile, put the rye bread into a food processor and blitz until you have rough bread crumbs—you still want a good bit of texture here. Put the crumbs on a baking sheet with a drizzle of olive oil, a good pinch of salt, a generous grind of black pepper, and the capers. Toast in the hot oven for 5 minutes, until the crumbs smell toasty and have a pleasing crunch, being careful not to burn them—with the dark colour of the rye bread, it can be easy to overcook them.
3.    Mix the dressing: Mix the dressing ingredients, season well, and put to one side.
4.    Dress and serve: When the cabbage and squash are cooked, take them out of the oven and pour onto a platter with the cheddar. Drizzle generously with the dressing, mix well, then scatter over the rye crumbs and take to the table.