2 small hispi cabbages, quartered lengthways (1kg)
2 tbsp olive oil, plus extra to drizzle
1 tbsp chives, cut into 1cm pieces
2 tbsp sunflower seeds, toasted
1 tsp Urfa chilli flakes
Salt and black pepper
Roasted tomato sauce
450g plum tomatoes, halved lengthways
3 garlic cloves, peeled
60ml olive oil
1 tbsp sherry vinegar
1 tbsp lemon juice
1 tbsp tomato paste
80g soft silken tofu
80ml unsweetened soya milk
230ml sunflower oil
2 tsp lemon juice
2 tsp sherry vinegar
1 tsp caraway seeds, toasted and roughly crushed in a pestle and mortar
1. Preheat the oven to 240C fan.
2. Make the tomato sauce. Arrange the tomatoes, cut side up, in a small roasting tray and add the garlic. In a small bowl, whisk together the oil, vinegar, lemon juice, tomato paste, ¼ teaspoon salt and a good grind of pepper. Pour this all over the tomatoes and roast for 30 minutes, until softened and coloured. Transfer to a food processor and blitz until smooth. Set aside and clean out the food processor (you’ll use this again later).
3. Meanwhile, bring a large pot of salted water to the boil on a medium-high heat. Add half the cabbage and blanch for 2 minutes. Use a pair of tongs to transfer the blanched cabbage to a colander set over a bowl, and continue in the same way with the remaining half. Leave to drain for 30 minutes.
4. Meanwhile, make the mayo. Add the tofu and soya milk to the small bowl of a food processor. Blitz for a few seconds, to combine, then very slowly start steaming in the sunflower oil. Once all the oil is incorporated and you have a mayo-like consistency, add the lemon juice, vinegar, caraway seeds and ½ teaspoon salt. Pulse once, just to mix through.
5. Place a griddle pan on a high heat and ventilate your kitchen well.
6. Transfer the drained cabbage to a large bowl and gently toss with 2 tablespoons of oil and ¼ teaspoon salt. Grill in 2-3 batches (or as your griddle pan can fit), for 2-3 minutes on each side, until nicely charred. Transfer to a large serving platter while you continue in this way with the rest. Leave to cool slightly (this is best served warm or at room temperature).
7. To serve, spoon the tomato sauce over the cabbage, followed by spoonfuls of the mayo (you don’t need to use all of it; serve any remaining on the side). Sprinkle over the chives, sunflower seeds and chilli flakes. Finish with a drizzle of olive oil.