Roast Cabbage & Potatoes, Warm Tomato & Cumin Salsa

Cabbage and potatoes. With a little intuitive magic there's no reason you can't eat incredible meals based around these humble ingredients. And I promise you, this was SUPER tasty. It set off a roast cabbage frenzy in my house and that massive cabbage disappeared in 3 days!

A brief summary of what I did:

Oven was at about 200C (fan)

For the potatoes: these were new potatoes, a little waxy in nature. Just cut into bitesize chunks, tossed in a little oil, salt and some chilli flakes, then roasted until cooked through and browning on the outside.

For the cabbage: cut into a wedge, threw over a little oil, salt and pepper, then roasted alongside the potatoes until nicely charred on the outside and soft and juicy on the inside, retaining a little bite.

For the tomatoes: I fried the red onion and gently for a few minutes to allow the onions to soften without browning. Then added cumin seeds and cooked for a few seconds to bring out the aroma. Finally, I turned up the heat so that the tomatoes sizzled when they went in. Seasoned with salt and just cooked briefly to heat the tomatoes through without them softening totally to mush.

For the tahini sauce: placed tahini, garlic and lemon in a bowl with a pinch of salt (1.5-2 dessert spoons of tahini, a pinch of grated garlic, and 1 lemon, approximately). Mixed well and slowly added water to get a thick creamy consistency. Before it’s thinned down fully, I always check the seasoning and adjust with lemon and salt before adding the last bit of water, in case you want to add more lemon and that thins it down enough.