Air Fryer Charred Cabbage with Tahini Yoghurt

15... Minute... Meals! Everyone has their version of their favourite quick meal, and this air fryer Harissa charred cabbage, with tahini yoghurt is by far our favourite easy meal of the season by far!

Done in 20 minutes

Serves 4

Ori Goldberg

Cabbage 1.png

Ingredients

    Harissa cabbage:
  • 1 cabbage, quartered
  • 4 tbspharissa
  • 2 tbspextra virgin olive oil
  • salt and pepper, to taste
    • Tahini yoghurt:
  • 5 tbspthick greek yoghurt
  • 3 tbsptahini
  • 1 lemon, juiced
  • salt and pepper, to taste
    • Lemon dukkah:
  • handful of whole almonds
  • handful of parsley, finely chopped
  • 1lemon, zest
  • salt and pepper, to taste

We're taking on the go to quick and easy meal, the charred cabbage, and putting a little Middle Eastern twist on it. Here, Ori has turned the humble cabbage into a fiery exciting plate – perfect for when you don't know what you want, but you know what you want. Served on a bed of tahini laced yoghurt, and finished with a zesty nut dukkah, this one's a winner.

Method

  • Simply cut the cabbage into quarters, and place on a tray. Cover the quartered cabbages in the harissa and olive oil, until the cabbages are completely covered and bright red.
  • Place your cabbages in your air fryer basket, season with salt and pepper, and into a preheated air fryer at 180°c, and cook for 10-15 minutes, until the outsides are slightly charred, and the middle is soft and fully cooked.
  • Whilst the cabbages are cooking, mix together the yogurt, tahini and lemon juice, until the tahini has thickened up the yogurt, before seasoning with salt to taste.
  • For the dukkah topping, roughly crush up some roasted almonds (or whatever nut you like) and mix through with parsley, lemon zest salt and pepper.
  • And by now, everything should be ready, so plate up with the tahini yogurt, then the cabbage and the leftover harissa oil, and finish with lemon dukkah.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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