Charred cabbage skewers with harissa butter

Reimagine veggie skewers with these charred spring cabbage versions served with a moreish harissa butter, Greek yogurt and crispy onions

Ingredients

• 100 g salted butter
• 2 tbsp harissa (we used rose harissa)
• 1 lemon , zested and juiced
• 2 garlic cloves , crushed
• small handful of parsley , finely chopped
• 1 pointed spring cabbage
• 1 tbsp neutral oil
• 200 g thick Greek yogurt
• 50 g crispy onions

Steps

1. Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2-3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
2. Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
3. Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3-5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
4. Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.