Charred Cabbage & Giant Couscous

Preheat the oven to 220°C. Slice the cabbage into eight wedges through the stem. Trim and thinly slice the leek and garlic. Tip the giant couscous into a sieve and rinse.

Drizzle some olive oil over the wedges, then season with salt. Heat a frying pan over a high heat and place the cabbage, cut-side down. Char the cut sides, then transfer the wedges to a baking dish, cover with foil and and roast for 10-15 mins until tender.

Meanwhile, add a drizzle of oil to a saucepan set over a medium-high heat. Stir-fry the leeks for 6-7 mins until softened, then stir through the garlic, tomato purée and Lebanese 7-spice. Cook for 2-4 mins until the tomato purée darkens. Pour the water in and bring to the boil. Once boiling, tip in the giant couscous and cook, stirring frequently, following pack instructions (top with more water if the water is evaporating too quickly).

Meanwhile, pick half the mint leaves and add them to a blender with the Greek yoghurt, tahini and juice of the lemon. Blend, then season with salt and stir through 1 tbsp cold water at a time until smooth and creamy. (If you don’t have a blender, finely mince the mint and stir the ingredients together instead).

Spoon the couscous onto plates, top with the charred cabbage and drizzle with mint tahini sauce. Scatter the remaining mint leaves on top and serve with a wedge of lemon.