Grilled red cabbage with quinoa salad

Preheat the oven to 200 ºC.

Cut approx. 1 cm from the bottom of the cabbage, making it stable to cut.

Cut the coals from top to bottom in 1 slice of 1½ cm thick per person (about 250 g each).

Cut the remaining coals (the sides) into fine, short strips and keep separate.

Place the carbon slices on a baking tray covered with parchment paper. Brush them with the olive oil and sprinkle with salt and pepper.

Roast in the middle of the oven in approx. 30 min. Until they are nicely browned.

Prepare the quinoa according to the instructions on the packaging.

Cut the spring onions into rings that are as thin as possible, including the green. Keep the green separately.

Clean the lemons, grate the yellow skins and press the fruits. Mix half of the juice with half of the grater, sesame oil and soy sauce to dressing.

Mix the rest of the grater and juice with the tahini and the water and add pepper and salt to taste.

Mix the finely chopped red cabbage and the white part of the spring onion with the cooked quinoa mixture. Stir in the soy dressing.

Divide the quinoa over the plates. Place the grilled red cabbage on it.

Divide the tahindressing over it and sprinkle the whole with the retained green part of the spring onions.