Roasted Cabbage Stack With Miso & Tahini Dressing

Preheat your oven to 200°C/180°C Fan. Place the cabbage slices on a suitable baking tray and drizzle in oil. Season with salt, pepper, cumin seeds, sumac and za'atar. Squeeze over the lemon juice.

Bake for 15 minutes until the edges of the cabbage are beginning to crisp up.

Combine the ingredients for the chimichurri in a high-speed blender or Nutri Bullet and pulse to combine. You want a coarse paste. You may need to add more oil.

Combine the miso, tahini, oil, lemon juice, sesame seeds and pepper in a small bowl and whisk in the cold water.

Once ready to serve, place a layer of chimichurri on a slice of cabbage, place a further slice on top and layer more chimichurri. Repeat until all the cabbage has been used up. Pour over the tahini miso dressing. Finish with the pomegranate seeds, a drizzle of olive oil and mixed herbs.