Healthy Chargrilled cabbage and peanut sauce

Serves 2

Ingredients:

Pointy (hispi) cabbage – cut in half (lengthways)

Butternut squash cut into small chunks

1 or 2 beetroots cut into small chunks

4 x small carrots scrubbed and cut into chunks

1 clove of garlic crushed

Pinch of chilli flakes

Dressing:

2 tbsp extra virgin olive oil

2 tbsp peanut butter – I used crunchy

2 tbsp tamari

½ juice of a lemon

¼ fresh chilli finely chopped

Handful of pinenuts and sesame seeds – toasted in a dry frying pan

Method:

Roast the squash, carrots, beetroot and garlic in a little olive oil 200c for approx. 20-30 minutes until soft.

Whilst the vegetables are cooking par boil the cabbage for approximately 5 minutes – drain well and pat dry as possible in a tea towel or similar.

 Make the dressing – Mix ingredients together in a jug add a little warm water if you like a runnier consistency.

When the vegetables are cooked place in a large bowl and mash add a pinch of chilli flakes

Place cabbage flat side down in a dry frying pan and sear until turning a little scorched – place on top of the mashed vegetables – add peanut sauce and sprinkle with the toasted pine nuts and sesame seeds.