Seared Abalone with Sun-dried Tomato and White Cabbage

Tender abalone paired with sun-dried tomato and white cabbage and freekeh, finished with borage and chervil and a hit of herbes de Provence and chinese five spice. 1. Pat the abalone dry and season with salt, herbes de Provence and chinese five spice. 2. Heat avocado oil in a heavy pan and roast the abalone until it develops a deep golden crust, about 24 minutes. 3. Add sun-dried tomato and white cabbage to the pan and cook until just tender, stirring in borage and chervil for fragrance. 4. Cook the freekeh separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.