Caramelised Summer Pointed Cabbage Steaks with Feta, Spiced Couscous & Tahini Recipe | Abel & Cole
Caramelised Summer Pointed Cabbage Steaks with Feta, Spiced Couscous & Tahini
Clock Image
Prep: 15 mins
Cook: 20 mins
Cooking wedges of pointed cabbage until charred and crispy releases a wonderful intense nutty flavour. We’ve drizzled ours with lashings of tahini dressing and chunks of feta, and sat them atop fluffy spiced couscous.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
857 kcal
(per portion)
Ingredients you'll need
  • 150g wholewheat couscous
  • 25g raisins
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 500g broad beans
  • 1 red onion
  • 1 lemon
  • A handful of mint, leaves only
  • 1 garlic clove
  • 1 tbsp tahini
  • 1 pointed cabbage
  • 1/2 x 200g feta
From your kitchen
  • Sea salt
  • 300ml boiling water
  • Freshly ground pepper
  • 3 tbsp olive oil
  • 3-4 tbsp cold water
Step by step this way
  • 1.

    Tip the couscous into a large mixing bowl and stir in the raisins, 1 tsp each turmeric and cinnamon and a good pinch of salt. Pour in 300ml boiling water, stir together and cover with a large plate. Set aside to soak.

  • 2.

    Pod the broad beans. Fill a large saucepan with boiling water and add a pinch of salt. Return to the boil and add the beans. Blanch for 2 mins, then use a slotted spoon to transfer them to a bowl. Keep the hot water in the saucepan for later.

  • 3.

    Peel and finely slice the red onion and add to the broad beans. Zest in the lemon and squeeze in half of the juice. Sprinkle in a little salt and pepper and mix well. Pick the mint leaves, shred, then slide them into the bowl.

  • 4.

    Peel and grate the garlic into a bowl. Squeeze in the remaining lemon juice, and add 1 tbsp tahini, 1 tbsp olive oil and 3-4 tbsp cold water. Add a little salt and pepper and mix together into a dressing.

  • 5.

    Slice the cabbages lengthways into quarter wedges. Bring the large saucepan of water back to the boil and add the cabbage. Simmer for 3-4 mins, drain well and transfer to a plate.

  • 6.

    Pour 1 tbsp oil into a large frying or griddle pan and bring to a high heat. When smoking hot, carefully add the cabbage wedges, cut-side down, and cook for 3 mins, till charred, then turn and cook on the other cut side, for 3 mins, till charred.

  • 7.

    Fluff up the couscous with a fork and stir through the mint, broad beans and red onion, along with the lemony juices, another pinch of salt and pepper and 1 tbsp olive oil.

  • 8.

    Heap the couscous onto a couple of plates and top with wedges of the charred cabbage. Crumble over half the pack of feta, and spoon over the tahini dressing to serve.

  • Tip

    Better with feta Sprinkle the remaining feta over toast that's been smooshed with avocado and drenched with lime for a breakfast of champions.

This recipe is from