Quick and easy charred hispi cabbage

We so loved this vegan dish! We had it for a quick supper that was cobbled together with random fridge ingredients that survived our 4-day power cut, but it was so good I think we’ll be making it again and again.

Sear quarters of hispi cabbage on all sides, then scatter with leeks and drizzle with 4 tsp ponzu and 2 tbsp cashew nut rayu. Cover with foil and bake for 25 minutes until tender. Top with chopped chives and season well. Serve with rice or noodles, extra soy and lime quarters. So easy!