Charred Cabbage with Salsa Macha

This is the ultimate fresh, flavour packed, veg centric meal that's perfect for impressing family and friends

Done in 35 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

The chilli oil

50groasted peanuts, roughly chopped

1shallot, very finely diced

4garlic cloves, finely chopped

1 tbspsesame seeds

1 tbspancho or chipotle chilli flakes

1/2 tspchilli powder

1/2 tspsmoked paprika

1/2 tspcoriander powder

1 tsppul biber (red pepper flakes)

a pinchflakey sea salt

200mllight olive oil

The cabbage

1 large sweetheart cabbage

1 tbspolive oil

to tastesalt

Coriander and lime yoghurt

165gvegan yoghurt

35gfresh coriander

to tastelime juice

1garlic clove

to tastesalt

To serve

2spring onions, finely sliced

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!

Method

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!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.