Ingredients

Dressing

• 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
• 5 ml (1 tsp) tahini paste
• zest and juice of one lemon
• 30 ml (2 Tbsp) olive oil
• 1 clove garlic
• 30 ml (2 Tbsp) chives
• little warm water
• salt and freshly cracked black pepper
• grilled cabbages
• 2 baby cabbages
• olive oil for brushing
• salt and freshly cracked black pepper

To serve: crispy bacon bits

Method

1. Place the Rhodes Quality Butter Beans into the bowl of a blender.
2. Add the tahini, lemon zest and juice, olive oil, garlic and chives.
3. Process to a smooth paste and add enough warm water to a thick dressing consistency.
4. Season to taste with salt and black pepper.
5. Prepare the cabbage by slicing them into 7-8 wedges, trimming the bottom stem if required.
6. Brush each wedge with olive oil and season with salt and pepper.
7. Grill over hot coals until fragrant and tender.
8. Pour over the dressing and sprinkle with the bacon bits.