For an even deeper char, grill the cabbage wedges on a hot barbecue before finishing them in the air fryer or oven. The smoky edges pair beautifully with the tahini and honey
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 257 |
| Fat | 13.6g |
| Saturates | 1.8g |
| Protein | 6.3g |
| Carbs | 34g |
| Sugars | 22g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop each pointed cabbage into quarters, keeping the core intact so the wedges hold together. Brush with the oil and season with the cumin and salt.
Place the wedges in an air fryer at 180°C for 15 minutes until charred and tender but still holding shape.
In a small bowl, whisk together tahini, lemon juice, minced garlic, water and salt until smooth and pourable.
Warm the hot honey in a small pan with the chilli flakes. Remove from the heat and set aside.
Toast the sesame seeds.
Arrange the cabbage wedges on a serving platter. Spoon over the tahini sauce, drizzle with the hot honey and scatter over the sesame seeds.
Serve immediately.
