Hispi Cabbage with Chilli Tahini Dressing

Good

% Daily Values based on a 2,000 calorie diet

Step 1

* For the chili crisp, finely slice the spring onions and 8 garlic cloves. Heat the veg oil until a small piece of spring onion fries. Add the garlic and spring onions and fry for around 8-10 minutes or until they begin to colour and crisp.

Step 2

* Add the chili flakes and paprika to a bowl. Pour the hot oil into the bowl and mix. Allow the garlic and spring onion to dry out and crisp up before pouring back into the oil. Mix to combine.

Step 3

* For the tahini sauce, add the tahini to a bowl, slowly pour in 2 tbsp of cold water and mix with a whisk. Grate in 2 cloves of garlic, add the juice of half a lemon and the Greek yoghurt. Mix to combine and season to taste.

Step 4

* Slice the cabbage lengthways into 4. Fry on both sides until charred. Season and add a small slab of butter on top of each piece of cabbage. Roast in the oven at 180C for 1 minutes.

Step 5

* Top with freshly sliced chili and basil.