Griddled cabbage with tahini dressing
Charred cabbage tossed in a spiced tahini dressing.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 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
- 2 tbsp olive oil (approx. 1-2 tbsp)
- 2 handful coriander leaves, roughly chopped
- 2 red chillies (approx. 1-2), sliced
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.
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.
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.
Typical values per serving when made using specific products in recipe