Cold-water prawn and charred cabbage salad with yoghurt, dill and spiced butter

PT45M

First published in 2022
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Ingredients

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1

Preheat the oven to 220°C/gas mark 7

2

Soak the smashed clove of garlic in the lemon juice

3

Toss the cabbage leaves with olive oil and season with salt. Spread the leaves on a baking tray and roast for 8-10 minutes, tossing halfway through, or until tender and crisp at the edges

  • 1 sweetheart cabbage, cored and inner leaves separated into layers, then cut lengthwise into strips
  • 1 tbsp of olive oil
  • salt
4

Mix the yogurt with the garlic and lemon juice, and a pinch of salt

5

Melt the butter in a small saucepan. Add the coriander seeds and pul biber, and cook for about 30 seconds, or until the coriander seeds begin to smell fragrant, and the oil has taken on the colour of the chilli flakes

6

Mix the prawns with the warm, spiced butter until well coated

7

Spread the garlicky yogurt on the bottom of a serving platter, and then place the roast cabbage on top. Pour over the prawns and spiced butter. Garnish the cabbage with the chopped dill

  • 1 handful of dill, roughly chopped
First published in 2022
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