Charred Cabbage Skewers with Harissa Butter

• salted butter↗100g g
• harissa↗2 tbsp tbsp

  (we used pink harissa)

• lemon↗1

  zest and juice

• garlic cloves↗2

  chopped

• parsley↗small handful of

  finely chopped

• pointed spring cabbage1
• neutral oil↗1 tbsp tbsp
• thick Greek yogurt↗200g g
• crispy onion50g g

Step-by-step instructions

1. 1

   Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2–3 minutes until it sizzles. Season with pepper and add most of the parsley, leaving a little for garnish.

2. 2

   Wash and discard any damaged or spotted outer leaves of the cabbage. Cut it in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread the wedges onto metal skewers, brush each wedge with harissa butter, then place them on a tray.

3. 3

   Brush the barbecue grill grate with neutral oil and grill the cabbage, basting with butter occasionally, turning gently every 3–5 minutes until it becomes tender and browned on all sides. Alternatively, you can cook them under a hot grill.

4. 4

   Spread the yogurt on a serving plate and arrange the skewers, drizzling with any remaining butter, then sprinkle with crispy onion and the reserved parsley.