ROASTED CABBAGE SALAD WITH PARMESAN PANKO & CHARRED LEMON-DILL DRESSING!

1. Preheat the oven to 425°F.
2. Add the cabbage (chopped into 1-inch pieces) to a large sheet pan, drizzle with 2 1/2 tbsp olive oil, and season with 3/4 tsp salt and 1/2 tsp pepper. Place it in the oven for 25-30 minutes, tossing it a couple of times. It should be browned and tender. When it finishes, add the arugula to the cabbage and toss.
3. While the cabbage roasts, make the dressing. Heat a skillet with a little olive oil over medium-high heat, add the half lemon face down for two minutes. This softens the flavor and releases the juices.
4. Add 3 tbsp olive oil, tahini, dill, water, capers, honey, 1/2 tsp salt, and 1/4 tsp pepper to a blender. Squeeze the juice from the charred lemon into the dressing. Blend with an immersion blender until smooth.
5. Make the topping. Add the panko, Parmesan, and chives to a bowl and toss.
6. Plate the cabbage, top with the panko-Parmesan mixture, and then dress and toss again.