Charred cabbage skewers with harissa butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6 as a side
Ingredients
- 100g salted butter
- 2 tbsp harissa (we used rose harissa)
- 1 lemon, zested and juiced
- 2 garlic cloves, crushed
- small handful of parsley, finely chopped
- 1 pointed spring cabbage
- 1 tbsp neutral oil
To serve
- 200g thick Greek yogurt
- 50g crispy onions
Method
- STEP 1
Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2-3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
- STEP 2
Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
- STEP 3
Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3-5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
- STEP 4
Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.
