Middle Eastern Savoy Cabbage Salad | With Baked Feta

Preheat the oven to 200 °C top/bottom heat and line a large baking sheet with baking paper.

Wash the savoy cabbage thoroughly, remove any wilted outer leaves, cut out the core, and cut the cabbage into bite-sized strips about 3 cm wide. Drain the chickpeas in a sieve, rinse with cold water, and pat thoroughly dry with paper towels.

Spread the savoy cabbage strips and chickpeas onto the baking sheet. Place the feta whole or cut into two large slices between them. Peel and finely chop the garlic cloves. Drizzle the vegetables, chickpeas, and feta with approx. 30 ml of the olive oil and season evenly with the chopped garlic, ground cumin, and a generous pinch of salt and pepper.