Maple-Balsamic Cabbage with Bean Dip and Green Sauce

Ingredients

• 1 green cabbage, cut into eighths
• 1/3 cup maple syrup
• 1/4 cup balsamic vinegar
• 2 cans cannellini or other white beans
• 2 tablespoons olive oil (bean dip)
• 1 teaspoon salt
• 2 lemons, juiced
• 1/3 cup tahini
• 1 handful parsley
• 1 handful spinach
• 1 teaspoon olive oil (green sauce)
• 3 tablespoons cold water
• Chili crisp
• Microgreens

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Method

1. Whisk the maple syrup and balsamic, pour over the cabbage eighths in a tray, cover with foil, and marinate in the fridge 2–3 hours, flipping halfway.
2. Heat the oven to 375°F and roast the cabbage for 45 minutes, flipping at the halfway point.
3. Blend the beans (draining only half the juice from each can) with the olive oil, salt, lemon juice, and tahini into a dip.
4. Set the dip in bowls, reserving a quarter of it in the blender.
5. Blend the reserved dip with the parsley, spinach, olive oil, and cold water into a green sauce.
6. Place the roasted cabbage on the bean dip, drizzle with green sauce, and finish with chili crisp and microgreens.