Chorizo With Roasted Cabbage And Tomato Salsa

  1. Set the oven to 200 ° C, hot air effect.
  2. Divide the cabbage into about 2 centimeters thick wedges and place on a plate with parchment paper. Mortar or mix sun-dried tomatoes into a mess.
  3. Top the cabbage with the mash, garlic, rosemary, pistachios, oil, agave syrup, salt and pepper. Bake in the oven for about 25 minutes until the cabbage is soft and has a nice and golden color.
  4. Meanwhile, prepare the tomato salsa by coarsely chopping the cocktail tomatoes and mixing with the remaining ingredients.
  5. Fry or grill Peas of Heaven Vegan Chorizo ​​and serve with the cabbage and tomato salsa.

4 servings
Time: 35 minutes

  • 1 point Peas of Heaven Vegan Chorizo
  • 2 lace bowls, preferably different colors
  • 1 dl sun-dried tomatoes in oil
  • 3 cloves garlic, chopped
  • 2 sprigs fresh rosemary, coarsely chopped
  • 1 dl chopped pistachios
  • 2 tablespoons olive oil
  • 2 teaspoons agave syrup
  • Salt and freshly ground black pepper

Tomato salsa

  • 200 g cocktail tomatoes, preferably different colors
  • 1 clove of garlic, pressed
  • 1 dl ajvar relish
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • Salt