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Grilled hispi cabbage with green herb mole and salsa macha
Fruit and vegetables
30g/1oz
garlic
cloves, peeled left whole
6–7 arbol
chillies
, stems and most of seeds removed
2 tbsp fresh
lime juice
1 green
chilli
, seeds removed and roughly chopped (optional)
60g/2¼oz fresh
coriander
leaves
60g/2¼oz fresh flatleaf
parsley
leaves
2 hispi
cabbages
, cut into quarters
radish
, sliced to serve
Tins, packets and jars
200g/7oz
quinoa
Cooking ingredients
30g/1oz
sesame seeds
50g/1¾oz
pumpkin seeds
(optional)
450ml/16fl oz olive or good-quality
vegetable oil
90g/3¼oz unsalted peeled
peanuts
, left whole
20g/¾oz dried
chipotle
chillies, stems and seeds removed
1 heaped tsp
salt
, plus extra if needed
140g/5½oz raw
cashew
nuts
2 tbsp cider
vinegar
, plus extra if needed
½ tsp
salt
, plus extra if needed
1 tsp
salt
2 tbsp vegetable oil, for brushing
salt and freshly ground
black pepper
micro
herbs
, to serve
Other
½ block of feta, to serve
Back to recipe
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