Griddled cabbage with tahini dressing

Name: Griddled cabbage with tahini dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 75 ml tahini; 75 ml 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

Charred cabbage tossed in a spiced tahini dressing.

5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Serves2
CourseAccompaniment
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

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

Method

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.