Charred Savoy cabbage & tahini

In a mixing bowl, whisk together the ingredients for the tahini sauce with 75ml water. It should have the consistency of double cream; add a splash more water if necessary. Season – the flavour should be bright, but not sharp.

Cut the cabbage into 8 wedges through the core to keep the leaves together. Brush with the oil and sprinkle with salt. Heat a ridged griddle pan over a medium-high heat. Add the cabbage wedges and cook for 5-6 minutes on each cut side, until charred and starting to soften. Turn onto the rounded side and cook for 4 minutes more, adding a splash of water to the pan, if needed, to steam them until tender.

Put ½ the tahini sauce on a serving platter or individual plates. Arrange the cabbage wedges on top, sprinkle with ½ the chilli and mint, then drizzle more tahini over the top. Scatter with the remaining chilli and mint, and finish with the nigella seeds.