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1 small-medium head of Savoy cabbage, cut through root end into 6-8 wedges
2 Tbsp olive oil
salt and cracked black pepper
1 red onion, finely diced
sea salt flakes
¼ cup mayonnaise
⅓ cup unsweetened natural yoghurt
1 Tbsp lemon juice
50-70g blue cheese, crumbled
freshly cracked black pepper
Begin by making the blue cheese dressing. Mix together the mayonnaise, yoghurt and lemon juice. Crumble in the blue cheese and grind in a generous amount of pepper. Set aside.
Drizzle the cabbage wedges with the oil and season well with salt and pepper and let sit for 10 minutes while the grill is heating up.
You can grill the cabbage on the barbecue or (as I have done) by using a heavy-based griddle fry pan.
Heat the grill up to hot, and grill the wedges for 5 minutes each side until charred marks appear and the cabbage has wilted, but still has a slight crunch.
Serve with blue cheese dressing generously drizzled over the cabbage and a pinch of sea salt flakes.