2-4 servings
Ingredients
- 1 hispi cabbage sliced in half
- 2 tbsp olive oil
- Pinch sea salt
For the Gomashio
- 4 tbsp white sesame seeds
- 2 tsp black sesame seeds
- 1/2 tsp sea salt
- 300 g edamame beans - defrosted by running them under a hot tap in a sieve.
For the dressing
- 1 tbsp gomashio
- 2 tbsp of rice vinegar
- 1 tbsp of tamari or soy sauce
- 1/4 tsp coconut sugar
- Squeeze lime
- 3 tbsp toasted sesame oil
Instructions
To cook the cabbage
- Heat a griddle or large frying pan with a little oil.
- Place the two sides of cabbage (inside down) onto the pan and griddle for approx 5 minutes on a medium heat until nicely charred.
- Remove from the pan and cut lengthways into quarters.
- Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat.
- Add the four quarters to a baking tray with a little more oil and pinch of sea salt.
- Bake for 15 minutes on 180c or until the cabbage is soft on the inside and crispy on the outside.
To make the Gomashio
- Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the dressing
- Add all the ingredients to a jar and mix to combine.
To compile
- Mix the edamame and dressing in a bowl.
- Serve the roast cabbage on top of the edamame and sprinkle with gomashio.
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