Olive & Hazelnut Paste with Grilled Cabbage

Directions:

• 1For the paste, warm all the ingredients with a little oil in a pan, then blitz briefly in a blender. Alternatively, to maintain a bit more texture use a mortar and pestle to grind into a paste.
• 2Slice the half cabbage in half again so you have two quarter-head chunks. Keep as much of the stem as possible so it holds its shape when cooked. Steam the cabbage for 10 minutes. Then in a hot pan add the oil and bring the heat right up. Place the cabbage in. Cook for 5 to 10 minutes on one side until lightly browned, then flip them gently and cook for another 5 minutes.
• 3Add the maple syrup and margarine to one side of the pan and mix together, then add the garlic to it to heat through for a minute. Using a spoon, baste the cabbage in this marinade. When both sides are cooked, remove the cabbage from heat.
• 4Chop up the chives finely and blend with the dukkah.
• 5Spread spoonfuls of the olive paste on each of two plates, then place the cabbage on top, and drizzle the remaining marinade from the pan on top of the cabbage. Then sprinkle the chives and dukkah on top!

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