Name: Cabbage with sunflower tahini & grapefruit dressing
Ingredients: 100g sunflower seeds, toasted; 1 tbsp olive oil; 2 small garlic cloves, roughly chopped; 10g ginger, peeled and roughly chopped; 1 lemon; juiced to get 2 tbsp juice; ½ grapefruit (170g), zested, and juiced to get 2 tbsp juice; 2 tsp soy sauce; 2 tsp honey; 2 tsp green nori sprinkle; 80 ml olive oil; 2 large sweetheart cabbages, quartered (900g); 2 tbsp olive oil; 30g Ottolenghi Green Harissa, Chilli Sauce, or other similar; 10g picked dill; fine sea salt

Cabbage with sunflower tahini & grapefruit dressing

New

Serves 4 as a side

Prep 25 min

Cook 15 min

This dish is inspired by one of our dishes on the menu at ROVI and our restaurant in Geneva. If you can get your hands on some, this dish also works wonderfully with fresh bergamot; just zest and juice the whole fruit to give you 2 tbsp of juice.

Ingredients

For the sunflower seed tahini
100g	sunflower seeds, toasted
1 tbsp	olive oil
2	small garlic cloves, roughly chopped
10g	ginger, peeled and roughly chopped
1	lemon; juiced to get 2 tbsp juice
For the dressing
½	grapefruit (170g), zested, and juiced to get 2 tbsp juice
2 tsp	soy sauce
2 tsp	honey
2 tsp	green nori sprinkle
80 ml	olive oil
For the cabbage
2	large sweetheart cabbages, quartered (900g)
2 tbsp	olive oil
To serve
30g	Ottolenghi Green Harissa, Chilli Sauce, or other similar
10g	picked dill
	fine sea salt

Method

Begin by making the sunflower tahini. Place everything into a blender along with ½ teaspoon salt and blitz on high speed until broken down. Continue blitzing and stream in 130 millilitres of water until smooth. Place in the fridge to thicken.
To make the dressing, whisk together all the ingredients. Set aside.
Preheat the oven to 230C fan.
Toss the cabbage with the olive oil and 1 teaspoon salt and lay on a parchment lined baking tray, cut side up. Place in the oven for 15 minutes. Remove and set aside to cool slightly.
To assemble the salad, remove and discard the core from the cabbage wedges and separate the leaves, then toss with the dressing. Spoon the tahini onto the base of a serving platter, then arrange the cabbage on top. Dot the chilli sauce around using a teaspoon, then finish by sprinkling the picked dill. Serve immediately, and enjoy.