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Selin Kiazim’s hispi cabbage recipes
Sweet hispi three ways: roasted with herb yoghurt and crisp shallots, shredded into a herby fruit and nut salad, and stuffed in a cheesy filo pie
Prep 10 min
Cook 30 min
Serves 2
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
• Selin Kiazim is chef/co-owner of Oklava in London. Her new book, Three: Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking, is published next month by Quadrille at £25. To order a copy for £21.75, go to guardianbookshop.com
