Grilled Cabbage with Yoghurt Dill & Harissa Butter

Recipe by Courtney Roulston

Dietaries: Vegetarian, gluten free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1 small green cabbage

Sea salt and pepper to taste

2 tablespoons extra virgin oil

1 cup Greek yoghurt

¼ cup dill, chopped, plus extra sprigs to serve

1 lemon

50g butter

1 tablespoons harissa paste

1 tablespoons honey

1/3 cup whole almonds, roughly chopped

METHOD

Cut the cabbage into wedges, leaving a small piece of the core in each to help hold them together.

Heat a BBQ or Frying pan to medium-high. Brush the cabbage with oil, season with salt then grill for 4 minutes each side, or until charred and steamed through. Set aside to cool slightly.

While the cabbage is cooking, mix the dill and zest of the lemon into the yoghurt along with a pinch of salt.

Melt the butter in a small frying pan over a medium heat. Add in the harissa and cook until frothy. Drizzle in the honey then add in almonds and a squeeze of the lemon juice

Spread the yoghurt onto the base of a serving plate. Top with the cabbage then drizzle with harissa butter and extra dill sprigs before serving.

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