1 head cabbage, quartered
120g RAW Whole Sesame Tahini
5 tbsp lemon juice
2 tbsp water
¼ tsp kosher salt, plus more to taste
2 tbsp RAW Greek Extra Virgin Olive Oil
1. Preheat the oven to 220/200C fan.
2. In a small bowl, combine the tahini, lemon juice, water and salt. Mix until smooth, adding more water if needed to thin.
3. Brush the cabbage with olive oil, and sprinkle it with salt. Brush the tops of the cabbage with half the tahini sauce and bake for 20 minutes.
4. Transfer to a large plate or platter. Top with the remaining tahini sauce, a sprinkle of dill and sesame seeds. Enjoy as a gut friendly side to your roast dinner.