Harissa Butter Hispi Cabbage with Smoked Garlic Tahini Yoghurt

Cut the cabbage into quarters and sear it in a hot frying pan on each side until you’ve got some good colour.

Mix soft butter with harissa, then place the seared cabbage in a tray and coat it with the harissa butter and a little salt. (Next time I’d add a splash of stock so the cabbage has some extra goodness to soak up.)

While that’s roasting and softening, mix together:

 • Yoghurt

 • Smoked garlic (I found some in Morrisons – plain or black garlic works too)

 • Lemon juice

 • Tahini

 • Salt and pepper

Spread the yoghurt on the base of a plate and arrange the cabbage pieces on top. Sprinkle with nuts or seeds and a little chopped parsley. Spoon over any leftover harissa butter and juices from the tray, then finish with an extra squeeze of lemon.