Warm Cabbage Salad with Cashew Tahini Dressing

Cabbage is a staple for a reason. Roast it hot and fast and it turns sweet, tender, and beautifully caramelised. Finished with a creamy cashew tahini dressing. Simple, bold, and surprisingly satisfying.

Ingredients

• 1 green or savoy cabbage
• 1 garlic clove, grated
• 1 tsp salt
• Black pepper
• Splash of olive oil

Cashew tahini dressing

• 3 garlic cloves
• 1 jalapeño, deseeded
• Handful of parsley leaves
• ½ cup raw cashews
• 1 tsp salt
• 2 tsp olive oil
• ¼ cup tahini
• Juice of ½ lemon
• ½ cup cold water

Method

1. Roast the cabbage

Preheat the oven to 220°C.

Slice the cabbage and spread it out on a lined baking tray.
Drizzle with olive oil, season with salt, pepper, and grated garlic, and toss to coat evenly.

Spread in a single layer and roast for 25 minutes, until tender.
Switch to grill for a few minutes to get golden, crispy edges.

2. Make the dressing

Add all dressing ingredients to a food processor.
Blitz until completely smooth and creamy.
Adjust water slightly if you prefer a thinner consistency.

3. Serve

Transfer the warm roasted cabbage to a serving bowl.
Spoon generously with the cashew tahini dressing and serve immediately.