Mezze Platter for 2

My husband made this delicious vegan platter for us the other night. It was the perfect meal for a summer evening and so simple to put together.

3 small potatoes, thinly sliced
2 Tablespoons organic cold-pressed olive oil
1 Tablespoon sesame seeds
1 teaspoon dried rosemary
2 teaspoons organic cold-pressed olive oil
¼ head of green savoy cabbage
4 mushrooms, thinly sliced
Sea salt to taste
Cayenne to taste
1 yellow pepper, seeded and quartered
1 tomato, sliced
pickled onions slices

Method
Preheat oven to 430°F/220°C.
Toss potatoes with oil, sesame seeds and rosemary and arrange in a single layer on a baking tray.
Bake until golden approximately 10 minutes and flip to repeat on the other side.
Preheat the skillet (cast iron work well) over medium-high heat.
Add the oil and spread to coat the pan.
Sauté the cabbage and mushrooms until cooked through, approximately 5 minutes.
Once the cabbage has been removed, toss in the yellow pepper to quickly brown on both sides.
Slice the tomato.
Arrange all on a platter, adding a small pile of pickled onions to accompany.
Serve alongside some plain yogurt or garlic yogurt (add 1 clove of finely minced garlic to plain).