Cabbage patch wedges

Serves 4

• 2 small green cabbages
• 150g extra-virgin olive oil
• 0 black pepper
• 60g cider vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 70g crumbly blue cheese
• 150g
• 0g smoked bacon
• 0 radishes
• 1 bunch chives

Step 1
Quarter each cabbage into four fat wedges, keeping the core intact to keep it together on the grill.

Step 2
In a large bowl, drizzle the cabbages with enough olive oil to lightly coat, season generously, and gently toss to combine.

Step 3
Prepare a charcoal grill or barbecue for two-zone cooking and build a medium-high flame, or heat a gas grill to high.

Step 4
Carefully wipe the heated grates with a lightly oiled paper towel.

Step 5
Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

Step 6
Grill the cabbage wedges over a direct heat until charred on all sides – four to six minutes.

Step 7
Transfer to a cooler portion of the grill and cook until the interior has softened but still has a bit of crunch – five to six minutes more.

Step 8
Use a paring knife to test doneness.

Step 9
When cooked, transfer to a plate and leave to cool while you make the dressing.

Step 10
In a bowl, whisk together the vinegar, dijon, honey, a half-teaspoon of salt and plenty of pepper.

Step 11
Whisk in 150ml olive oil until the mixture has emulsified, then stir in the blue cheese.

Step 12
Drizzle the dressing over the cabbage wedges and top with the cherry tomatoes, bacon, radishes and chives.