CHARRED HISPI CABBAGE WITH LEMON TAHINI
Cook: 20 minutes
Q & A With Jo Harding
How did you learn to cook?
I’m pretty much self-taught. As a full-time food photographer, I work with a lot of bloggers and brands, so I’ve learnt so much from shooting their recipes and styles too. I love to experiment with flavours. Having food intolerances myself has helped me become a creative cook. I believe those of us with intolerances should never feel bored or deprived; you totally can have all your favourites. You just need to get creative. That’s where I’m here to help. I make pizza crusts from veggies and seeds, dairy-free vegan cheeses and spreads without gums and fillers and treats without sugars and sweeteners.
What is your favourite type of food?
I’m a savoury girl. So I love healthy loaves of bread, roasted salads, and crunchy crackers … my friends laugh because they say if they stood still long enough, I’d roast them in the oven too!
What's your favourite dish to cook?
A good roasted salad with loads of veggies, maybe with some healthy oily salmon and a really good olive oil Dijon dressing!
What would be your last meal on earth?
Probably a door-stop-sized slice of gluten/grain free bread dipped in olive oil or with a fat spread of peanut butter! Simple pleasures.
What are your Three favourite belazu ingredients?
My three favourite Belazu ingredients would have to be: Tomato & Olive Tapenade; Tahini and Early Harvest Arbequina Extra Virgin Olive Oil!
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For the Charred Cabbage
1 hispi cabbage -
2 tbsp Belazu Extra Virgin Olive Oil
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2 garlic cloves, minced
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Squeeze of lemon juice
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For the Dressing
3 tbsp of Belazu Tahini -
1 tsp preserved lemon spread
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1 tbsp lemon juice
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1 tsp Dijon mustard
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3 - 4 tbsp water to taste
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Salt and pepper to taste
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Optional - Good pinch of cumin
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To Serve
1 - 2 tbsp fresh dill / parsley, chopped -
1 tsp toasted sesame seeds
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2 tbsp Belazu Olive Oil
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3 tbsp toasted pine nuts
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Lemon zest
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Optional - Siracha or chilli flakes
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- Step 0: Cut the cabbage into 4 - 6 wedges, depending on size of cabbage.
- Step 1: Mix 2 tbsp olive oil with 2 minced garlic cloves and a squeeze of lemon and a pinch of salt and pepper in a small bowl. Brush over the cabbage steaks.
- Step 2: Heat a griddle pan, or bbq and brush with a little oil to prevent sticking. Char the cabbage for 4 - 6 mins per side. Transfer to your prepared baking tray and roast for 10-15 mins until the stalks are tender when pierced with a knife.
- Step 3: Mix the Tahini dressing ingredients together in a small bowl. I like to use a hand balloon whisk to stop the dressing splitting. Start with less water and add until you reach your desired consistency.
- Step 4: Plate the charred cabbage and top with Tahini dressing, olive oil, toasted sesame seeds and pine nuts, fresh herbs, lemon zest and optional sriracha or chilli flakes if you like a bit of heat!
