I created this fresh and lovely charred hispi cabbage dish with sesame edamame and gomashio using a gorgeous organic cabbage from Abel & Cole.
I love taking one fresh ingredient and then creating something delicious with store cupboard ingredients. And charring hispi is one of my favourite things to do – the flavour is fantastic.
Tips –
The dressed edamame beans make a great base for a salad – just add roast veg, leaves, fresh veggies – your preference.
The gomashio is one of my favourite sprinkles to have a pot of. It adds crunch and nutty saltiness. Sprinkle on top of salads, soups, stews, dal etc
If you can’t get a hispi cabbage – you can roast a white or red cabbage or use roast aubergine.
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