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
- Preheat oven to 220ºC top/bottom heat.
- Mix olive oil, garlic, thyme and salt with a good pinch of freshly ground pepper in a small bowl.
- 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.
- 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.
- 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.
- Finally, garnish with green onion, lemon zest, chili flakes and pepper and serve immediately.
