Ingredients
- 1 wombok cabbage, quartered lengthways
- 1 tbsp vegetable oil
- 2 tsp soy sauce
- 1 garlic clove, thinly sliced
- 2 tsp sesame seeds
- 1/4 cup Japanese-style mayonnaise
- 2 tsp tahini
- 2 tsp rice wine vinegar
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place wombok on prepared tray. Whisk oil and soy sauce together. Drizzle over wombok. Roast for 15 to 20 minutes or until golden and tender, sprinkling with garlic and 1/2 the sesame seeds halfway through cooking. Whisk mayonnaise, tahini, vinegar, 1 tbsp water and remaining sesame seeds in a bowl until smooth and combined. Drizzle over cabbage and season with salt and pepper.
