Ingredients (2 servings) as part of a Mezze selection:

  • 1/2 pointed cabbage, quartered – make sure to keep the stalk whole so that the individual layers stay together
  • 50 ml olive oil
  • 1 clove of garlic, crushed
  • 1 tsp thyme, dried
  • 1/4 tsp salt
  • pepper, freshly ground

for the fruity curd dip:

  • 170 g curd
  • 1 tsp mustard
  • 1 tsp maple syrup
  • 1 lemon, zest and juice of half the fruit
  • 20g chives, fresh, finely chopped
  • 20g parsley, fresh, finely chopped
  • 1/4 tsp salt
  • Pepper, freshly ground

for garnish:

  • 1/2 spring onion, cut into fine rings
  • lemon zest
  • chili flakes
  • pepper

  1. Preheat oven to 220ºC top/bottom heat.
  2. Mix olive oil, garlic, thyme and salt with a good pinch of freshly ground pepper in a small bowl.
  3. Place pointed cabbage on a baking sheet lined with baking paper and brush both sides with the herb oil. Bake in the preheated oven for about 30-40 minutes until the top leaves of the pointed cabbage are dark brown and crisp.
  4. For the curd dip, mix all ingredients in a bowl with a good pinch of pepper. If the dip is still too solid add a little water. Taste the dip, if you like it sweeter add some more maple syrup.
  5. Spread some of the curd dip on a large platter. Top with roasted pointed cabbage and spread the remaining curd dip on top and between the pointed cabbage.
  6. Finally, garnish with green onion, lemon zest, chili flakes and pepper and serve immediately.