Chargrilled Sweetheart Cabbage with Harissa Butter, Preserved Lemon and Parsley Yoghurt, Pickled Red Onions, Toasted Hazelnuts and Raisins

I’ve been wanting to try out my own chargrilled cabbage recipe for a while now. You could use any type of cabbage here, I went for sweetheart cabbage but hispi or savoy would also work well. I love the smokiness of the charred cabbage with the heat of the harissa butter, cooling sharpness of the lemon yoghurt, and all the textures from the toasted nuts, pickled onions and sweetness from the raisins. This is a filling, flavour packed veggie dish which works great on its own or as a side dish and can easily be made vegan.

Serves 3
1. For the pickled red onions, add one finely sliced red onion to a bowl with a good drizzle of red wine vinegar, a sprinkling of granulated sugar, 1 tsp salt flakes and 1 tsp each of coriander seeds, pink peppercorns and mustard seeds. Stir every now and then but leave for at least 30 mins for a quick pickling recipe.
2. For the cabbage, cut it into quarters, remove the core and brush each side with olive oil and seasoning. Fry in a pan over a medium/high heat on each side until nice and charred. Don’t be afraid to get it nice and caramelised. Then transfer to a roasting tray and roast in the oven for 10-15 mins at 200C until soft all the way through.
3. Meanwhile, for the yoghurt, mix 250g natural yoghurt with a finely chopped preserved lemon, the juice of a lemon, seasoning and chopped parsley.
4. Melt 60g butter in a pan over a low heat, add 1 tbsp each of cumin seeds and coriander seeds, 2 crushed garlic cloves and 2 heaped tbsps of harissa.
5. To serve, spread some of the yoghurt on the plate before topping with the cabbage, a good drizzling of the harissa butter, some toasted hazelnuts, the pickled onions, a scattering of raisins and some finely chopped mint and parsley.