top of page

Roasted Cabbage Salad


  • 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


1. Preheat the oven to 200C. 

2. Cover the thinly sliced red onion with vinegar, sugar, and salt. Mix and let it rest in the 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!

bottom of page