Roasted Cabbage With Green Tahini, Pomegranate & Herbs

Ingredient

Half a small cabbage - cut into 3 wedges
1tbs Red Island extra virgin olive oil
Salt and pepper

Green Tahini:
1 cup tahini
1 bunch flat leaf parsley - leaves picked
1 bunch coriander, washed and roughly chopped
1 garlic clove - peeled
Juice of 1 lemon
1/2 cup Red Island extra virgin olive oil
1tsp cumin powder
Salt and pepper to taste

Herbs to Garnish:
1/2 bunch parsley, leaves picked and roughly chopped
1/2 bunch mint, leaves picked and roughly chopped
1/2 bunch coriander, washed and roughly chopped
1/2 pomegranate - seeds removed

Method

Turn your oven up to 220 degrees.

Place a large non-stick pan over a high heat. While the pan is heating, season both sides of the cabbage wedges with a generous amount of salt and pepper.

Place the cabbage into the pan and cook for 5 minutes on high. You want to get some good colour onto the cabbage. Charred cabbage is tasty cabbage.

Turn the cabbage over and repeat the process on the other side. Next, transfer the cabbage into the oven and cook at 220 degrees for 25 minutes. The cabbage will start to soften and become tender.

Green Tahini
For the green tahini, place all of the ingredients into a blender and blitz on high for 20 seconds until smooth.

Place the cabbage wedges onto your serving plate, spoon over a generous amount of the green tahini, and garnish with chopped herbs and pomegranate.

Recipe by Andy Allen