Griddled Hispi Cabbage & Charred Jalapeño Sauce I Georgie Eats

Combine the tahini, coriander, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh of the roasted garlic and add in charred jalapeños. Depending on how spicy you would like the sauce, you can add all the jalapeños with their seeds, one or two with their seeds, or remove the seeds from all three. Blitz the mixture, adding 1 tbsp of olive oil and 3-4 tbsp of water in a thin stream through the hole in the top, until the sauce is smooth and creamy (the sauce should be pourable, but not too thin). Taste and adjust the seasoning, if needed.