- Preheat oven to 180°C.
- Line a baking tray with parchment paper.
- Cut cabbage into thick slices, about the size of your finger.
- Place cabbage slices on the tray and brush both sides with olive oil. Bake for 10 minutes, then turn over to bake the other side for another 10-20 minutes or until slightly golden.
- Mix beetroot dip and yoghurt together, then spread on top of the grilled cabbage.
- Sprinkle with fresh chopped herbs and edible flowers.
- Serve and enjoy!