Charred Cabbage with Miso Tahini Dressing

1

Heat a large skillet (cast iron works best) over medium-high heat. Slice cabbage in half through the core, then cut each half into 3 wedges-keeping the core in tact to hold the wedges together. Drizzle with 3 tablespoons of oil and rub to coat evenly. Season generously with salt.

2

Place the wedges cut-side down in the hot skillet. Grill until deeply charred and tender, about 4-6 min per side. Transfer to a cutting board and let rest for 5 minutes to soften further.

3

In a medium sized bowl, whisk together the garlic, tahini, miso and honey. Add the lemon zest, then squeeze in the lemon juice. Add a generous pinch of salt. While whisking, slowly stream in 3-4 tablespoons of cold water until dressing is smooth, creamy and pourable.

4

Spoon a generous swipe of tahini sauce onto a serving platter. Arrange cabbage wedges on top and drizzle with more sauce. Garnish with green onions, sesame seeds and chili flakes if using. Finish with a light drizzle of olive oil.

5

Notes: If the cabbage isn’t tender after charring, pop it into the oven at 350F for 10-15 minutes to finish cooking. Turn this into a hearty, plant-based main by serving cabbage over warm lentils- this adds extra protein, fibre and texture.