Charred Savoy cabbage & tahini
Cabbage can have a slightly bitter edge, but introducing it to the searing heat of a griddle pan for a few minutes brings out its deliciously sweet side.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- 1 Savoy cabbage
- 4 tbsp extra virgin olive oil, plus extra to serve
- 1 red chilli, deseeded and finely sliced
- ¼ x 25g pack mint, leaves torn
- 1 tsp nigella seeds
- 4 tbsp tahini
- 1 lemon, juice
- 2 clove/s garlic, crushed
- ½ tsp ground cumin
- 1 pinch cayenne
- ¼ tsp fine salt
In a mixing bowl, whisk together the ingredients for the tahini sauce with 75ml water. It should have the consistency of double cream; add a splash more water if necessary. Season – the flavour should be bright, but not sharp.
Cut the cabbage into 8 wedges through the core to keep the leaves together. Brush with the oil and sprinkle with salt. Heat a ridged griddle pan over a medium-high heat. Add the cabbage wedges and cook for 5-6 minutes on each cut side, until charred and starting to soften. Turn onto the rounded side and cook for 4 minutes more, adding a splash of water to the pan, if needed, to steam them until tender.
Put ½ the tahini sauce on a serving platter or individual plates. Arrange the cabbage wedges on top, sprinkle with ½ the chilli and mint, then drizzle more tahini over the top. Scatter with the remaining chilli and mint, and finish with the nigella seeds.
Typical values per item when made using specific products in recipe