Roasted wombok with sesame sauce

Image

By

Hetty McKinnon

Abstract

While wombok is most often considered for stir-fries or braises, roasting or cooking at high heat further unlocks its unique flavour. The high oven temperature chars the ruffled outer leaves, leaving them smoky yet crisp, while the internal flesh remains mildly sweet.

"If you're cooking outdoors, you could also chargrill the wombok, cut-side down, on a barbecue, until char marks appear and the leaves have softened slightly. The rich dressing is reminiscent of Japanese goma dare (sesame sauce) – earthy, sweet and deeply nutty. For ease and versatility, I've used tahini in this recipe, but you could use toasted white sesame seeds, ground using a mortar and pestle or spice grinder, especially if you would prefer a sauce with more texture. This dish can be eaten on its own or with rice."

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