Roasted hispi cabbage with tahini

Packed with fibre and protein, this simple recipe is quick to prepare and perfect to keep in the fridge for a quick snack or breakfast when you’re short of time.

• 2-3 servings

• 5 minutes (prep), soak overnight

Ingredients

For the cabbage:

• 1 hispy (pointed) cabbage, halved lengthways (tip to base)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Sea salt & freshly ground black pepper

For the tahini drizzle:

• 1 tbsp tahini

• Juice of ½ lemon

• Water, as needed

• Sea salt & black pepper, to taste

To finish:

• 1–2 tbsp pine nuts, toasted

Method

Step 1

Preheat the oven to 180°C (fan). Remove any scruffy outer leaves from the cabbage and slice it in half from tip to base. Place both halves, cut side up, in a snug baking dish — nestle them in opposite directions (point to base, base to point).

Step 2

In a small bowl, combine the olive oil, lemon juice, and Dijon mustard, then season with salt and pepper. Brush the cabbage generously, working the mixture into the layers and crevices.

Step 3

Roast for around 40 minutes, or until the edges are crisp and deeply golden. Optional: For extra char, sear the cut sides in a hot pan before roasting—but you’ll likely get that char from oven-roasting alone.

Step 4

While the cabbage roasts, mix the tahini, lemon juice, and a pinch of salt and pepper in a bowl. Add water slowly, stirring constantly — it will seize up at first, then loosen. You’re aiming for a smooth, pourable dressing that’s not too thin.

Step 5

In a dry pan over medium heat, toast the pine nuts until golden and fragrant, about 2–3 minutes. Shake the pan to keep them from catching.

Step 6

Remove the cabbage from the oven. Drizzle with the tahini dressing, sprinkle over the toasted pine nuts, and finish with a final crack of black pepper.