Name: Charred cabbage skewers with harissa butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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; 200g thick Greek yogurt; 50g crispy onions

Two charred cabbage skewers with harissa butter

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.