Charred Cabbage with Butter Beans & Lavender Salsa Verde

Lavender, a paradox of a herb. Both uplifting and melancholy it sings both of sleep and life. While its sweet perfume is associated with pillow sprays and a grandmother’s floral embrace, do not underestimate the power of its deep resinous pungency in cooking.

Using either tender young leaves or the juvenile amethyst flowers just as they are considering revealing themselves to bask in the sun is best. Its sweetness complements the bitter charred notes of the cabbage perfectly. Paired with the acidic tang of salsa Verde, it brings a sometimes overlooked cabbage alive. All it needs is a compliment of creamy white beans to set this dish a purple storm ahead of others.

If possible, try to veer towards the L. Angustifolia variety as others have a note of 20 year old soap about them….


1 Sweetheart cabbage, cut into 4 wedges vertically

2 tbsp Rapeseed Oil

1 Can Butter Beans, drained

50g Samphire

100g Fresh Peas

100g Mixed Parsley, Chive, Mint & Basil

2 Cloves Garlic, minced

¼ tsp Culinary Lavender Buds

1 tbsp Capers, drained

1 tbsp Rec Wine Vinegar

100ml Extra Virgin Olive Oil

Sea Salt & Cracked Black Pepper


1. Begin with the salsa Verde. Add the lavender bud to the olive oil in a small pan, heat until warm and remove from the heat. Cover and allow to infuse overnight.

2. The next day, strain the oil and discard the lavender buds. Blitz with the remaining ingredients for the salsa Verde and set aside.

3. Coat the cabbage in the 2 tbsp rapeseed oil and heat a griddle pan or BBQ to medium high. Grill the cabbage for 4-5 minutes each side or until just tender and charred. Set aside.

4. Meanwhile heat a drizzle of olive oil in a pan and sauté the samphire for 30 seconds before adding the butter beans to warm through. Add the peas and some of the salsa Verde and mix through off the heat.

5. Serve the cabbage with the beans, samphire and salsa Verde, preferably with a chilled glass of white wine.