CHARRED HISPI CABBAGE WITH WHIPPED FETA & RICOTTA, ROSE HARISSA BROWN BUTTER & DUKKAH CRUMB
Sweet, smoky charred hispi cabbage basted in ghee, served over whipped feta and ricotta with toasted pistachio dukkah, pickled red onion and warm rose harissa brown butter. Rich, fresh and layered with texture, spice and acidity.
Ghee works beautifully with cabbage. Its rich, nutty flavour enhances the natural sweetness of the leaves while helping them caramelise and char. Combined with confit garlic and Aleppo chilli, it creates a deeply savoury finish that perfectly balances the freshness of the herbs and acidity of the pickled red onion.
GOOD PHATS: GHEE & ROSE HARISSA
SERVES: 2
PREP TIME: 25 MINS
COOK TIME: 35 MINS
INGREDIENTS
FOR THE CHARRED CABBAGE
1 large hispi cabbage
40g GOOD PHATS Ghee
2 confit garlic cloves
½ tsp Aleppo chilli flakes
Sea salt
Cracked black pepper
FOR THE WHIPPED FETA & RICOTTA
250g ricotta
100g feta
2 tbsp Greek yoghurt
1 small garlic clove
1 tbsp lemon juice
Cracked black pepper
FOR THE DUKKAH CRUMB
2–3 tbsp M&S Dukkah
40g pistachios, toasted and roughly crushed
FOR THE PICKLED RED ONION
½ red onion, thinly sliced
100ml red wine vinegar
50ml water
1 tbsp Low Carb Larder Sweetener
4 black peppercorns
½ tsp coriander seeds
1 bay leaf
Pinch sea salt
FOR THE ROSE HARISSA BROWN BUTTER
80g butter
1 heaped tbsp GOOD PHATS Rose Harissa
TO FINISH
Palmful pomegranate seeds
Small handful mint leaves
Small handful flat-leaf parsley
Small handful dill leaves
Zest of 1 lemon
Flaky sea salt
METHOD
Step One: Pickle the Red Onion
Place the sliced red onion into a clean Kilner jar.
Add the red wine vinegar, water, Low Carb Larder Sweetener, black peppercorns, coriander seeds, bay leaf and sea salt to a small saucepan.
Bring to a gentle simmer, stirring until the sweetener has dissolved.
Pour the hot pickling liquor over the onions, ensuring they are fully submerged.
Allow to cool before sealing. Leave for at least 30 minutes before serving.
Step Two: Make the Whipped Feta
Add the ricotta, feta, Greek yoghurt, garlic, lemon juice and cracked black pepper to a food processor.
Blend until completely smooth, light and airy.
Taste and adjust seasoning if needed.
Transfer to a bowl and chill until ready to serve.
Step Three: Prepare the Dukkah Crumb
Toast the pistachios until lightly golden and fragrant.
Roughly crush and mix together with the M&S Dukkah.
Set aside until ready to serve.
Step Four: Char the Cabbage
Cut the hispi cabbage lengthways into thick wedges, keeping the root intact.
Season with sea salt and cracked black pepper.
Heat a large frying pan or griddle over medium-high heat with a little of the ghee.
Place the cabbage cut-side down and cook until deeply charred.
Add the GOOD PHATS Ghee, confit garlic cloves and Aleppo chilli flakes.
Once the ghee begins to foam, continuously baste the cabbage with the spiced ghee and cook until tender but still holding its shape.
Step Five: Make the Rose Harissa Brown Butter
Add the butter to a small saucepan and cook until nutty, golden brown and fragrant. Pass through a cheesecloth.
Stir through the Rose Harissa.
Return to a low heat and warm gently until glossy and fully combined.
Set aside until ready to serve.
Step Six: Plate & Serve
Spread the whipped feta and ricotta generously onto a serving plate.
Arrange the charred cabbage on top.
Spoon over the rose harissa brown butter.
Scatter over the toasted pistachio dukkah crumb.
Add the pickled red onion and pomegranate seeds.
Finish with torn mint, parsley, dill, fresh lemon zest and a pinch of flaky sea salt.
Serve while the cabbage is still warm and beautifully caramelised.
Chef’s Tip
The pickled red onions can be made a day or two ahead and will continue to develop flavour. Their acidity cuts through the richness of the whipped feta and rose harissa butter, bringing perfect balance to the dish.
