Roasted cabbage with tahini dressing - Joel Feren

Roasted cabbage with tahini dressing

INGREDIENTS

½ head green cabbage, cut into wedges

2 tbsp extra virgin olive oil

½ tsp sumac

¼ tsp garlic powder

Pinch of salt

¼ cup pine nuts

Parsley to garnish

Tahini dressing

1/3 cup tahini

Juice from 1 lemon

2 tbsp water

1 tbsp extra virgin olive oil

1 tbsp maple syrup

METHOD

Preheat the oven to 200°C.
Arrange the cabbage wedges in a baking dish. Drizzle with oil, then sprinkle over the sumac, garlic powder and a good pinch of salt.
Roast in the oven for 30 minutes or until the edges are golden and the cabbage is tender.
While the cabbage is cooking, make the tahini dressing. Pop all the ingredients into a jar, screw on the lid, and shake until smooth and creamy.
Lightly toast pine nuts in a pan on low heat for 2-3 minutes. Set aside to cool slightly.
To serve, arrange the roasted cabbage on a large platter. Drizzle with tahini dressing, then scatter with chopped parsley and toasted pine nuts.

Serves

6

METHOD

Preheat the oven to 200°C.
Arrange the cabbage wedges in a baking dish. Drizzle with oil, then sprinkle over the sumac, garlic powder and a good pinch of salt.
Roast in the oven for 30 minutes or until the edges are golden and the cabbage is tender.
While the cabbage is cooking, make the tahini dressing. Pop all the ingredients into a jar, screw on the lid, and shake until smooth and creamy.
Lightly toast pine nuts in a pan on low heat for 2-3 minutes. Set aside to cool slightly.
To serve, arrange the roasted cabbage on a large platter. Drizzle with tahini dressing, then scatter with chopped parsley and toasted pine nuts.

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