Roasted cabbage with green goddess tahini and spiced pearl couscous

Of all the vegetables, cabbage undergoes the most profound transformation when roasted. It softens and sweetens in the oven, turning meaty and juicy, while its flavour intensifies. The more charred (or gnarly), the better.

Serves 4

1 small white cabbage, cut into eight wedges

¹⁄₃ cup (80 ml) olive oil

Sea salt flakes and ground black pepper

1 cup (265 g) green goddess tahini sauce (see page 222)

1 tablespoon za’atar

Pomegranate molasses, to drizzle (optional)

Pearl couscous salad

250 g (9 oz) pearl couscous

¼ cup (60 ml) olive oil

2 tablespoons sherry vinegar

1 teaspoon sumac

1 teaspoon ground cumin

¾ cup (95 g) slivered almonds, toasted

½ cup (85 g) golden raisins, roughly chopped

½ preserved lemon, skin finely chopped, flesh discarded

¼ cup (40 g) pepitas (pumpkin seeds), lightly toasted

3 handfuls roughly chopped herbs, such as flat-leaf parsley, coriander (cilantro) and mint leaves

Preheat the oven to 210°C (410°F) and line a large baking tray with baking paper.

Brush the cabbage wedges on their cut-side with the olive oil and season well with salt and pepper. Place in a large frying pan and cook over medium heat to caramelise each side, then transfer to the tray, cover with foil and roast for 45 minutes. Remove the foil and cook for a further 15 minutes, until they are soft and gnarly.

Green Goddess dressing

This is a great way to turn forgotten herbs into something zingy and amazing. Feel free to use any soft herbs you like.

Makes 1½ cups (400 g)

Handful coriander (cilantro) leaves, roughly chopped

Handful flat-leaf parsley leaves, roughly chopped

½ cup (135 g) hulled tahini

Juice of 1 lemon

2 cloves garlic, finely crushed

Sea salt flakes and ground black pepper

Place all the ingredients into a blender with ²⁄₃ cup (170 ml) water and blend into a smooth sauce. Adjust the water and lemon juice until you have a smooth consistency. Transfer to an airtight container or jar and store in the fridge for up to 1 week.

 

Images and text from More Fish, More Veg by Tom Walton, photography by Rob Palmer. Murdoch Books RRP $39.99.