Crispy Cabbage and Cauliflower Salad

Ingredients

• savoy cabbage225 g
• cauliflower225 g
• olive oil — divided60 ml
• kosher salt — ½ tsp3 g
• garlic clove — minced1 ea
• lemon juice30 ml
• tahini30 g
• harissa — to taste15 g

Method

1. Heat the oven to 450°F (230°C). Cut the cabbage into 1 cm ribbons, then cut the ribbons into 2.5 to 5 cm segments. Cut the cauliflower into 1 to 2.5 cm chunks (quite small). On a large baking sheet, toss with 2 to 3 tablespoons olive oil until lightly coated and sprinkle with the salt and black pepper or red pepper flakes.
2. Roast for 10 minutes, then toss everything so it colours evenly. Return to the oven for 5 minutes, toss again, and give it 5 final minutes if needed. Don't be afraid of serious char.
3. Meanwhile, make the dressing in a large bowl: whisk the garlic, lemon juice, tahini and 1 tablespoon olive oil together, then whisk in water 1 tablespoon at a time (rarely more than 2) until it's a thick dressing. Season well with salt and pepper. Add harissa to the dressing for heat, or serve it in a dollop on the side.
4. As soon as the vegetables are crispy and charred, add them to the bowl with the dressing, toss to coat and eat right away.