Make Zahra Abdalla’s simple recipe that packs a flavourful punch
| Created by | Spinneys |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 135 |
| Fat | 11.1g |
| Saturates | 1.7g |
| Protein | 3.1g |
| Carbs | 7.5g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 200°C, gas mark 6.
Cut half a head of cabbage into 6 or 8 equal-sized wedges, cutting through the core and stem. Arrange the wedges in a single layer on a baking sheet. Season with the salt and pepper and drizzle with the olive oil. Flip the wedges and do the same on the other side.
Bake the cabbage for 20-30 minutes, flipping halfway through. Roast until tender and golden-brown.
To make the sauce, juice the lemon then combine the juice with the tahini paste in a small bowl. Slowly add the water, whisking until the sauce has a light, creamy consistency. Season with the chilli powder, sea salt and pepper.
Place the roasted cabbage wedges on a platter. Drizzle with the lemon and tahini sauce and sprinkle with the micro greens.
Serve hot or cold.
