Green Grill with Lemon Tahini Dressing Recipe

About half an hour before you plan to start cooking, light the barbecue and wait for the flames to die down until the charcoal is light grey and glowing (this is a good time to get all the veg prepped). When you are ready to cook, brush the prepared veg with the light olive oil and season them with salt and pepper, then line a large dish with foil, for keeping the cooked vegetables warm. Unless you have a really sizeable barbecue, it’s probably easiest to work with one type of a veg at a time; place the cabbage wedges on the hot grill and cook for 4-5 minutes, or until lightly charred, then carefully turn them over and cook the other side for another 3-4 minutes. Transfer the wedges to the foil-lined dish and put a layer of foil over the top to keep them warm. Next, put the endive halves on the grill and repeat (the cooking time will be roughly the same), putting them in to keep warm with the cabbage when they’re done. Finally, lie the runner beans on the grill and cook for 2-3 minutes, then turn them over and cook for a couple of minutes on the other side until the beans have softened and are lightly charred.
Make the dressing by whisking all the ingredients together with a good pinch of sea salt and ground black pepper. Transfer all the vegetables to a serving plate, alternating them for effect, then drizzle over the dressing, scatter over the chopped parsley and serve.