Working time: 30 min
Time in total: 60 min
Serving size: 2 portions
Energy: 722 kcal Fat: 30,4 g
Carbohydrates: 81,7 g Protein: 30 g
Fibers: 18,5 g Salt: 1,1 g
INGREDIENTS
2 pieces of TEMPTY (200g)
1 pointed cabbage, cut into 6 wedges
1 can of butter beans, rinsed and patted dry
2 tbsp tahini
1 tbsp olive oil, plus more for roasting
juice from ½ lemon
1 clove garlic, minced or grated
pinch of cumin
pinch of sweet paprika powder
3 tbsp of full-fat yogurt or vegan yogurt
fresh thyme
salt
pepper
½ red onion, thinly sliced
2 tablespoons of vinegar
½ teaspoon of sugar
pinch of salt
For serving
dill and parsley, washed and chopped
STEPS
1. Preheat the oven to 200C.
2. Cover the thinly sliced red onion with vinegar, sugar, and salt. Mix and let rest in a fridge.
3. Mix tahini, olive oil, lemon juice, garlic, cumin, and paprika in a bowl. Leave 1 tablespoon of the mixture to mix with yogurt to be used as a dip. Use the rest to coat the cabbage wedges.
4. Place coated cabbage, beans, and TEMPTY on a baking tray with thyme and drizzle with olive oil.
5. Bake for 25-30 min until caramelized and golden brown. Open the oven halfway through the baking to release the excess steam.
6. Spoon the yogurt dip onto a plate, and top with roasted cabbage, beans, TEMPTY, drained pickled onion, and herbs. Enjoy!
