We love cabbage, and it's the best when charred and served with a punchy chilli oil and a fresh herby yoghurt to cut through it all. Can't recommend this one enough!
Preheat the oven to 200 degrees grill and fan.
Add the vegetable oil (for the chilli oil) into a frying pan, with the diced shallots whilst the oil is still cold. Bring up to a medium low heat and sizzle for a few minutes then add the garlic. Gently fry until both turn a light golden brown then sieve out the pieces of crispy garlic and shallot and allow to cool.
Place the spices for the salsa macha in a heat proof bowl, bring the vegetable oil up to smoking point then carefully pour over the spices. Add the cooled shallots and garlic into the oil, season with salt and stir to combine.
Cut the cabbage into quarters, lengthwise. Season with salt and olive oil then place on a baking tray and roast for 15 minutes until deeply charred on the outside and tender in the middle.
Blend all the ingredients for the yoghurt together until completely combined, season to taste then spoon onto a plate, top with the charred cabbage and heaps of the chilli oil. Scatter over spring onions then serve up immediately with some soft bread to mop up the sauces at the end. Enjoy!
