I created this fresh and lovely charred hispi cabbage dish with sesame edamame and gomashio using a gorgeous organic cabbage from Abel & Cole.
I love taking one fresh ingredient and then creating something delicious with store cupboard ingredients. And charring hispi is one of my favourite things to do – the flavour is fantastic.
The dressed edamame beans make a great base for a salad – just add roast veg, leaves, fresh veggies – your preference.
The gomashio is one of my favourite sprinkles to have a pot of. It adds crunch and nutty saltiness. Sprinkle on top of salads, soups, stews, dal etc
If you can’t get a hispi cabbage – you can roast a white or red cabbage or use roast aubergine.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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