Cabbage with Sunflower Tahini & Grapefruit Dressing
"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."- Ottolenghi
Equipment
- 1 Baking sheet
- 2 Small bowls
- 1 blender
Ingredients
For the sunflower seed tahini
- 100 g sunflower seeds toasted
- 1 tbsp olive oil
- 2 small garlic cloves roughly chopped
- 10 g 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
- 30 g Ottolenghi Green Harissa Chilli Sauce, or other similar
- 10 g picked dill
- fine sea salt
Instructions
- 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.
Notes
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. - Ottolenghi Original recipe can be found here