Grilled Cabbage Wedge Salad | Rhodes Quality

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  • Dressing

1 x 410 g can Rhodes Quality Butter Beans, drained and rinsed

5 ml (1 tsp) tahini paste

zest and juice of one lemon

30 ml (2 Tbsp) olive oil

1 clove garlic
30 ml (2 Tbsp) chives

little warm water
salt and freshly cracked black pepper

  • Grilled Cabbages

2 baby cabbages

olive oil for brushing

salt and freshly cracked black pepper

  • To serve

crispy bacon bits


Place the Rhodes Quality Butter Beans into the bowl of a blender. Add the tahini, lemon zest and juice, olive oil, garlic and chives. Process to a smooth paste and add enough warm water to a thick dressing consistency. Season to taste with salt and black pepper. Prepare the cabbage by slicing them into 7-8 wedges, trimming the bottom stem if required. Brush each wedge with olive oil and season with salt and pepper. Grill over hot coals until fragrant and tender. Pour over the dressing and sprinkle with the bacon bits.


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