Charred Miso Glazed Hispi Cabbage Over Tahini Yoghurt With Crispy Chickpeas & Superseed Chilli Crunch

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

Pre-heat your oven to 200°C / 180°C fan, then take out a large, heavy skillet (recommended) or a frying pan and baking tray.

STEP 2

Drain the chickpeas and place half of them on a roasting tray and coat them in olive oil. Salt & pepper generously to season and roast in the oven for 20min or until crispy.  

Place the other half in a small bowl and stir through the tahini yoghurt to combine well.

Finely chop the chives and set aside.

STEP 3

Meanwhile, 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 4

Place your skillet 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. Add the miso dressing for the final 1-2 minutes of cooking and baste the hispi cabbage in the sauce.

STEP 5

To serve, spoon the chickpeas in tahini yoghurt into a wide circle on each serving plate. Arrange the hispi wedges on top, then drizzle over the superseed chilli crunch. Finish with a topping of crispy roasted chickpeas and chives. Enjoy!