Grilled Cabbage with Tahini Yoghurt

Charred cabbage wedges served with a creamy tahini yoghurt sauce and a hint of lemon. Smoky, rich, and full of flavour – this simple side dish is bold enough to stand on its own.

Ingredients

For the cabbage:

• 1 whole green cabbage, cut into thick wedges

• 2 tbsp olive oil

• Salt and pepper, to taste

For the drizzle:

• ½ cup Bekaa Goat’s Yoghurt

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 small garlic clove, finely grated

• 1–2 tbsp water (to thin)

• Salt, to taste

To garnish:

• Chilli flakes or Aleppo pepper

• Chopped parsley or spring onion

Method

1. Preheat grill or BBQ to medium-high heat.

2. Brush cabbage wedges with olive oil and season with salt and pepper.

3. Grill cabbage for 4–5 minutes per side, or until nicely charred and tender.

4. In a bowl, whisk together Bekaa Yoghurt, tahini, lemon juice, garlic and salt. Add a little water to reach drizzling consistency.

5. Arrange grilled cabbage on a platter and spoon the yoghurt sauce generously over the top.

6. Finish with a sprinkle of chilli flakes and fresh herbs.