Heat the oven to 220°C.

Cut the hispi cabbage into 8 wedges through the stem and drizzle with olive oil, then season with salt and pepper. Heat a large frying pan over a high heat and place the cabbage, cut-side down. Fry the cabbage for about 10 mins, turning over halfway when it’s nicely charred. Then, transfer the cabbage to a baking dish, cover with foil and put in the oven to continue cooking for 5-10 mins, or until tender.

Meanwhile, pick the mint, discard the stalks. Pick the coriander leaves and keep the stalks. Add the coriander stalks and most of the mint and coriander leaves (keeping some for garnish) into a blender. Add in the curry paste, lime juice and ½ a tbsp of olive oil and blitz until smooth, taste and adjust the seasoning with salt and pepper. If you don't have a blender, finely chop the herbs and mix with the other ingredients. Set aside.

Cook the noodles according to packet instructions. Drain and rinse in cold water. Tip the sesame seeds into a dry pan and place over a medium heat, toast for around 2 mins, until golden. Finely slice the garlic.

Heat 1 tbsp of olive oil in a large frying pan over medium-high heat and add the green beans. Fry until they start to char, then, remove from the pan and set aside. Add the garlic and fry for 2-3 mins before adding the ground coriander, then turn the heat off. Tip the noodles into the pan and pour over the dressing. Mix well and adjust the seasoning.

To serve, plate up the noodles and green beans, then top with the charred hispi. Garnish with the toasted sesame seeds and reserved herbs.