3 Large Bok Choy Bunches
2 Cabbages

3 tablespoons sesame oil
2 tablespoons ginger, grated finely
1 tablespoon rice vinegar
2 tablespoons tamari
100 g sunflower seeds, roasted
Sea salt & ground black pepper, to taste

Tahini & Tamari dressing:
¼ cup tahini
2 tablespoons tamari
1/2 lemon / juice only
Sea salt

Pre-heat oven for 200 C

3 Large Bok choy bunches, clean stalks and dry leaves, chop 2 cabbages coarsley, cut into 8 pieces each.
Line a baking tray with baking paper, place bok choy stalks and cabbage quarters in the tray and massage it with the marinade. Roast for 35 minutes or until crispy on the outside.
In a frying pan on medium heat, cook the shredded greens for few minutes or until wilted.
Whisk tahini, lemon juice, water and tamari in a bowl till creamy consistency is formed add water if needed for more of a light runny consistency.
Remove bok choy and cabbage out of the oven and serve the wilted greens on top, sprinkle sunflower seeds and drizzle tahini dressing on top.

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