Barbecues don’t have to be boring if you’re plant-based. Say goodbye to the sad, burnt processed vegan sausages and hello to vibrant, veg-forward plates that steal the show. This Tahini Cabbage with Green Chilli Garlic Oil proves that vegetables deserve the spotlight.

Imagine this: sweet, smoky grilled sweetheart cabbage layered over a zesty, herby tahini dressing, topped with crispy chickpeas, fresh herbs, and a fiery green chilli-garlic oil. It’s bold, beautiful, and packed with texture and flavour.

This is BBQ food done right—no fake meat required. Just real, nourishing ingredients turned into something totally crave-worthy.

Perfect as a main, a side, or the star of your next garden feast. Get ready to fall in love with veg all over again.

Tahini Cabbage with green chilli oil
serves 6 as a side or 2 as a main

Ingredients:
1 sweet heart cabbage, cut into 6 wedges
1 tbsp olive oil

Tahini yogurt:
2 tbsp tahini
2 tbsp water
2 tbsp yoghurt
Zest of 1 lemon (save half for garnish)
Juice of 1/2 lemon
Pinch of salt
Handful of assorted fresh herbs, chopped (approx 10g) - we used dill and mint

Crispy chickpeas:
1 tbsp olive oil
1 can chickpeas, drained
1 tsp smoked paprika
1 tsp cumin
1 clove garlic, crushed
pinch of salt

Garnish:
Fresh herbs, such as dill, mint or parsley
Lemon zest
Green Chilli Garlic Oil

Method:

Preheat your barbecue! Alternatively, you can create this dish in a griddle pan although you may want to boil the cabbage first as using a pan will not allow the cabbage to steam cook like a hooded barbecue would.
Chop the cabbage into in half length ways and then each half into 3 wedges, making sure to go through the core to make sure the wedges hold their shape and do not fall apart.
Plunge your wedges into boiling water to blanch whilst your prepare the tahini sauce.
Add tahini, water and yoghurt to a bowl and whisk until smooth, then fold in the lemon zest, salt and herbs. Taste and adjust seasoning
Place the cabbage onto a very hot barbecue. Do not shake too much water off the cabbage as this water will allow the cabbage to steam cook whilst charring. After about 8-10 minutes turn your cabbage until both sides are equally charred.
Meanwhile, add a drizzle of oil to a pan, once hot add the drained chickpeas and fry for 5 mins, tossing occasionally. Add paprika, cumin, garlic and salt and stir until all the chickpeas are thoroughly coated. Cook for a few minutes more.
Prep the plate. Add a generous layer of tahini yogurt to the base of the serving plate, next add on the charred cabbage. Sprinkle across the crispy chickpeas and garnish with the remaining lemon zest, fresh herbs and drizzle generously with Green Chilli Garlic Oil.
Serve immediately and enjoy!