Tahini Roast Cabbage

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Recipe Intro From boroughchef

Tahini roast cabbage & butter beans. So many good textures going on with this one

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  • Recipe Card
Serves or Makes: 2 servings

Recipe Card

ingredients

  • 1 sweetheart cabbage, cut into 6 wedges
  • 300 grams butter beans, mix rinsed and patted dry
  • 2 tablespoons tahini
  • Pinch of cumin
  • Pinch of sweet paprika
  • 1/2 clove garlic, grated
  • Juice of 1 lemon
  • 1 tablespoon olive oil, plus more for roasting
  • 1/4 red onion, diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons yogurt
  • A few sprigs of thyme
  • Parsley and dill, chopped
  • Salt and pepper

Method

  • Step 1

    Pre heat the oven to 200c.

  • Step 2

    Cover the red onion with the red wine vinegar and leave to steep.

  • Step 3

    Mix the tahini, lemon, paprika, cumin, garlic, olive oil, salt and pepper and a splash of water. Mix 1 tbsp of this with yoghurt and set aside, use the rest to coat the cabbages.

  • Step 4

    Place the beans and cabbages on a metal baking sheet with the thyme and drizzle with olive oil. roast for 20-25 mins until golden and starting to caramelize - open the oven once or twice during cooking to release excess steam.

  • Step 5

    Spoon the tahini yoghurt onto a bowl, top with the cabbage and beans, drained red onion, olive oil & herbs