Griddled cabbage with tahini dressing

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes

Serves: 2-4


75ml tahini
75ml Greek yogurt
1 small garlic clove, crushed
1 lemon, juice
1 tsp ground cumin
½ tsp salt, plus extra to sprinkle
1 pointed cabbage
1-2 tbsp olive oil
2 handfuls coriander leaves, roughly chopped
1-2 red chillies, sliced


1. Put the tahini, yogurt, garlic, lemon juice and cumin in a small mixing bowl. Add the salt and 90ml water and whisk together. Check the seasoning and set aside.

2. Heat a griddle pan over a high heat. Cut the cabbage lengthways into eighths, leaving the core attached so the pieces hold together. Splash a little oil over the cabbage pieces and sprinkle them with salt, then lay on the griddle pan, cut-side down, and cook for about 3-4 minutes, until charred and starting to crisp. Using tongs, turn over and give them the same time on the other side. Finally, stand them on end in the pan for a couple of minutes.

3. Arrange the cabbage on a serving dish and splash over some of the dressing. Scatter with the coriander, chilli and freshly ground pepper before serving. LH