We’ve paired it with a nutty tahini dressing, but it would also be delicious drizzled while hot with a tangy vinaigrette.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
146
Ingredients
2
hispi/sweetheart cabbages
1
small garlic clove, crushed
3Tbsp.
tahini
1Tbsp.
maple syrup
Finely grated zest 1 lemon and juice of 1/2
2Tbsp.
extra virgin olive oil, plus 1tbsp to brush
30g
blanched hazelnuts, roughly chopped
Directions
Step 1Bring a large pan of salted water to the boil and get a large bowl of iced water ready. Discard any floppy or discoloured outer leaves from the cabbages, then cut each cabbage into quarters lengthways, through the core.
Step 2Cook the wedges in the boiling water (in batches if needed), pushing them under as best you can, for 11⁄2min. Transfer to the iced water to cool completely.
Step 3Meanwhile, make the tahini drizzle. In a small bowl whisk the garlic, tahini, maple syrup, lemon zest and juice and a pinch of salt. Gradually whisk in the oil (don’t worry if it looks a little curdled). Gradually whisk in about 2tbsp cold water to get a drizzling consistency. Check seasoning and set aside.
Step 4Toast the chopped hazelnuts in a dry frying pan for a few min until golden; set aside. Drain the cabbage wedges, shaking out any water that’s trapped between the leaves, and pat dry with kitchen paper. Brush all over with 1tbsp oil and season.
Step 5Barbecue or griddle wedges over high heat for 1-2min per side, or until lightly charred. Remove to a platter, drizzle over some of the dressing and sprinkle over the hazelnuts. Serve with remaining dressing on the side.
GET AHEAD Prepare cabbage to end of step 2 up to a day ahead. Drain well, place on a baking tray, cover and chill. Complete recipe to serve.
Per serving:
Calories: 146
Protein: 4g
Fat: 10g
Saturates: 1g
Carbs: 7g
Sugars: 7g
Fibre: 5g
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