Cabbage with sunflower tahini & grapefruit dressing

Name: Cabbage with sunflower tahini & grapefruit dressing
Cuisine: Asian, Middle Eastern
Ingredients: 100g sunflower seeds, toasted; 1 tbsp olive oil; 2 small garlic cloves, roughly chopped; 10g ginger, peeled and roughly chopped; 1 lemon; juiced to get 2 tbsp juice; ½ grapefruit (170g), zested, and juiced to get 2 tbsp juice; 2 tsp soy sauce; 2 tsp honey; 2 tsp green nori sprinkle; 80 ml olive oil; 2 large sweetheart cabbages, quartered (900g); 2 tbsp olive oil; 30g Ottolenghi Green Harissa, Chilli Sauce, or other similar; 10g picked dill; fine sea salt

Instructions

This dish is inspired by one of our dishes on the menu at ROVI and our restaurant in Geneva. If you can get your hands on some, this dish also works wonderfully with fresh bergamot; just zest and juice the whole fruit to give you 2 tbsp of juice.

Updated at: Thu, 16 Oct 2025 06:30:37 GMT