CHARRED SWEETHEART CABBAGE & TENDERSTEM (V)

I love cabbage. I love all green veg, in fact – I could eat platefuls of the stuff. And this super-simple salad is a recipe that celebrates green things! You’ll see what I mean…

1 tbsp olive oil

10g (¼oz/2 tsp) butter, melted

400g (14oz) Tenderstem broccoli (broccolini), ends trimmed

1 sweetheart (pointed) cabbage, cut into quarters through the root

2 tbsp pumpkin seeds, toasted

1 tbsp poppy seeds

40g (1½oz/¼ cup) pine nuts, toasted

20g (¾oz) Parmesan cheese, shaved

handful of basil leaves

FOR THE DRESSING

1 ripe avocado

4 tbsp mascarpone

2 tbsp natural (plain) yogurt

1 tbsp white wine vinegar

1 lemon, zest and juice

1 garlic clove, finely grated (minced)

2 tsp oregano leaves

small handful of flat-leaf parsley leaves

60ml (2fl oz/¼ cup) extra virgin olive oil

½ nutmeg, freshly grated

sea salt and freshly ground black pepper

First make the dressing – peel the avocado and put the flesh and all the dressing ingredients into a food processor. Season to taste, then blend until super smooth – about 2 minutes. Scrape down the sides and blitz again. Then set aside.

Heat a griddle pan on a high heat. Mix the oil and butter together and lightly brush the broccoli and the cut sides of the cabbage. Place them onto the hot griddle in batches. Use the base of a frying pan (skillet) or a wooden spoon to press down on the broccoli to maximise contact with the griddle pan.

Load a tablespoon with dressing, tip it onto a platter and spread it out with the back of the spoon. As each batch of veg is done, transfer to the platter.

Add a little more dressing and scatter over the seeds, pine nuts, Parmesan shavings and some fresh basil leaves. Serve the rest of the dressing in a bowl so people can help themselves.