Grilled Hispi Cabbage with Tahini Dressing
- Contains mustard
Prepared with
Ingredients
- 1 x 700g hispi, sweetheart or pointed cabbage, cut lengthways into quarters, remove a small portion of core
- 4 tablespoons olive oil
- 1 teaspoon cumin seeds
- 0 Salt and ground black pepper, as desired
- 2oz tahini
- 2oz Greek yogurt
- 1 unwaxed lemon, zest and juice
- 5 tablespoons water
- 0 Pomegranate molasses, for serving
- 3oz pomegranate seeds
- 1 tablespoon freshly chopped flat leaf parsley
Instructions
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
Turn dial to GRILL. Set the temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
Step 3
While the unit is preheating, prepare the cabbage. Brush all over with olive oil, making sure the oil gets into the layers, then sprinkle with cumin seeds, salt and pepper.
Step 4
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared cabbage onto the grill plate. Close lid to begin cooking.
Step 5
When unit beeps to signify to FLIP, open lid and use silicone-tipped tongs to flip cabbage. Check after 8 minutes if cooked.
Step 6
To prepare the tahini dressing, in a small bowl, whisk together tahini, yogurt, lemon zest and juice. If necessary, add water until a pourable consistency is achieved. Season as desired.
Step 7
When cooking is complete, open lid, and transfer cabbage to a serving platter. Drizzle with tahini dressing and pomegranate molasses. Sprinkle with pomegranate seeds and flat leaf parsley.