Roasted cabbage with mango and harissa sauce recipe

Ingredients

• 100 g very ripe, sweet mango flesh, peeled and chopped into 1cm (0.5in) cubes
• 2 tsp lemon juice
• 3 tbsp olive oil
• 4 large cloves of garlic, very finely chopped
• 1 mild red chilli, deseeded and very finely chopped
• 1/2 tsp fine salt
• 2 tbsp rose harissa
• 2 tbsp tomato purée
• 1 medium savoy cabbage
• 1 tsp flaked salt
• 1 jalapeño, thinly sliced into rounds (optional)
• 5 g fresh herbs (preferably a mix of dill and coriander)
• 1 cup Greek-style yoghurt, to serve (optional)
• 4 lemon wedges, to serve