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Griddled cabbage with tahini dressing
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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
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Per serving (2)
This recipe was first published in January 2017.