Charred Hispi Cabbage Over Chickpeas In Tahini Yoghurt, With Dukkah & Zhoug Dressing

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Remove any bruised outer leaves from the hispi cabbage and cut vertically into six to eight wedges, keeping the core intact so the leaves stay together. Drizzle or brush a little olive oil over the wedges and rub into the leaves. Sprinkle over a pinch of sea salt.

STEP 2

Place a heavy skillet (recommended) or frying pan over a high heat and once hot, char the hispi cabbage wedges, cut-side down, for 6-8 minutes or until blackened and charred. Turn over and cook on the other side for another 6-8 minutes or until tender and caramelised.

STEP 3

Meanwhile, drain the chickpeas and stir through the tahini yoghurt.

STEP 4

To serve up, spoon the chickpeas in tahini yoghurt into a wide circle on serving plates, arrange the hispi wedges over the top, then drizzle over the zhoug and sprinkle with toasted dukkah. Enjoy!