Thomasina Miers served up tasty grilled hispi cabbage with green herb mole and salsa macha on Saturday Kitchen.

The ingredients for the salsa macha are: 30g sesame seeds, 50g pumpkin seeds (optional), 450ml olive or good-quality vegetable oil, 30g garlic cloves, peeled left whole, 90g unsalted peeled peanuts, left whole, 20g dried chipotle chillies, stems and seeds removed, 6–7 arbol chillies, stems and most of seeds removed and 1 heaped tsp salt, plus extra if needed.

For the cashew mole: 140g raw cashew nuts, 2 tbsp fresh lime juice, 1 green chilli, seeds removed and roughly chopped (optional), 2 tbsp cider vinegar, plus extra if needed, 60g fresh coriander leaves, 60g fresh flatleaf parsley leaves, ½ tsp salt, plus extra if needed, For the quinoa, 1 tsp salt and 200g quinoa.

For the cabbage: 2 hispi cabbages, cut into quarters, 2 tbsp vegetable oil, for brushing, salt and freshly ground black pepper.

To serve: radish, sliced, micro herbs and ½ block of feta.

See recipes by Thomasina in her book titled: Meat-free Mexican: Vibrant Vegetarian Recipes available from Meat-free Mexican: Vibrant Vegetarian Recipes now.