Place two lined baking trays into the oven and preheat the oven to 220°C.

Cut the cabbages in half, then cut each half into 4 equal wedges. Brush the wedges with oil, sprinkle with salt and roast on the pre-heated trays for 15 min. Flip them around, then roast for another 15 minutes.

Remove the lower stems of the parsley and finely chop the leafy part.

To make the tahini sauce, add the tahini, lemon juice and 2 tbsp of water to a medium mixing bowl. Grate in the garlic and add 1/2 tsp salt, then mix together. The mixture will soon thicken into a paste. When that happens, just keep adding water one spoon at a time until you have a consistency that is smooth enough to drizzle from a spoon.

To make the zhough, roughly chop the coriander including the stalks and pick the mint leaves. Peel and roughly chop the garlic. Trim and roughly chop the green chillies. Remove the seeds from the cardamom pods and quickly toast them together with the cumin seeds. Then grind both into a fine powder. Add the herbs, garlic, chillies, spices and 1/4 tsp salt to the bowl of a food processor or hand blender and pulse until finely chopped. Then stir in the lemon juice and olive oil. The lemon juice will discolour the zhough after a while, so it’s best to stir this in before serving.

To serve, divide the cabbage over four plates. Then drizzle over the tahini sauce, a bit more raw tahini, dollops of the zhough, the chopped parsley, dukkah and some extra virgin olive oil.