Charred cabbage, crispy black-eyed bean & tamarind salad

Put all the dressing ingredients into a blender, then add 100ml water and blitz until smooth. Set aside.

Rinse and dry the beans. Fill a deep, heavy-based saucepan with 4-5cm vegetable oil (no more than one-third full), then warm over a medium-high heat until it reaches 180°C. If you don’t have a thermometer, add 1 bean to test – the oil should bubble steadily around it without smoking. Fry in 4 small batches for 3-4 minutes each until golden and crisp, then remove with a slotted spoon and drain on kitchen paper. Season lightly with salt.

Remove any tough, loose outer leaves from the cabbage, then cut into 6-8 wedges, 5-6cm wide at the widest point – keep a little of the core attached so they hold together. Wash and pat dry, then lightly brush the wedges with the olive oi and char in a griddle pan in 2 batches, or under the grill on a large baking tray, for 4-5 minutes each side. You want dark, smoky, caramelised edges with some bite in the centre. Pressing the cabbage down a little on the griddle pan as it cooks encourages it to char.

Meanwhile, separate the little gem leaves and tear into a large bowl. Thinly slice the cucumber into rounds, then toss with the lettuce and enough tamarind dressing to lightly coat the veggies. Transfer to a serving platter and add the warm cabbage and most of the coriander leaves. Spoon some leftover dressing over the cabbage wedges, then finish with the crispy black-eyed beans and remaining coriander leaves.