Barbecued wombok with hazelnuts, blue cheese and anchovy vinaigrette

Wombok, or Chinese cabbage, is totally underrated, but I can't get enough of this humble, sweet vegetable. The Chinese love it as the basis of a simple stir-fry or in a soup, while Koreans use it to make their country’s most-revered dish, kimchi. But this recipe is a revelation and will make you see wombok in a different light. Barbecuing the wombok gives it a sweet, smoky flavour while still holding a little bit of crunch. The vinaigrette will amplify the umami flavours of the dish from the blue cheese and anchovies.

INGREDIENTS

1/2 wombok

olive oil, to dress

sea salt flakes, to taste

freshly ground black pepper, to taste

DRESSING

60ml hazelnut oil

60ml extra virgin olive oil

50g blue cheese, crumbled, such as roquefort or stilton

45g hazelnuts, toasted and coarsely chopped

4-5 anchovies, chopped

1 french shallot, finely chopped

1 tablespoon sherry or red wine vinegar

2 teaspoons lemon juice

METHOD

Heat a hooded barbecue to high. Cut the wombok half in half again, drizzle with olive oil and season with salt and pepper. Place the wombok with one of the cut sides on the grill, cover with the hood and cook for 10 minutes. Turn to the other cut side and cook for a further 10 minutes until the wombok is slightly charred on both sides. Alternatively, use a grill pan, and cover with a lid or foil.

Meanwhile, to make the dressing, place all the ingredients in a clean jar, screw the lid on and give it a good shake. Season to taste.

Place the wombok on a serving plate and drizzle the dressing over the top.

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