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!

20 minutes cook

Serves 4

Ori Goldberg

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. 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.