Charred Hispi Cabbage with Harissa Lentils
Often underestimated in the kitchen, the humble cabbage is a super versatile and easy ingredient to cook with. We’ve caramelised ours to bring out its natural sweetness and basted it in plant-based butter for a deep richness. Topped with a drizzle of tahini, check out the recipe on our site now.
Serves
Ingredients
For the Base
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 hispi cabbage<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>250g puy lentils<item-todo-done><item-todo-done>250ml water<item-todo-done>
Tahini dressing
<item-todo-done>5 tbsp tahini<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>100ml water<item-todo-done>
Pomegranate Salad
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp pomegranate molasses<item-todo-done><item-todo-done>15g fresh mint<item-todo-done><item-todo-done>15g fresh parsley<item-todo-done><item-todo-done>25g pomegranate seeds<item-todo-done>
Before you start
Oven 180C fan | Baking tray lined with baking paper | Frying pan
Prep the veg
- Slice each cabbage into 4 wedges
- Slice the red onion
- Grate the garlic
- Halve the cherry tomatoes
Char the Cabbage
- Heat a large frying pan over a medium-high heat with the olive oil
- Add the cabbage wedges and cook on each side until caramelised, then add the butter and use to baste over the cabbage
- Season with salt and pepper and transfer to a plate
Make the base
- Heat the pan over a medium heat
- Add a good drizzle of olive oil, the onion and a pinch of salt
- Cook until softened then add the garlic, tomato paste, harissa and spices and fry for a few minutes
- Add the cherry tomatoes and cook for 5 minutes until they burst and start to release their juices
- Stir through the lentils, pour over the water and season with salt and pepper
- Arrange the cabbage on top of the lentils and place in the oven uncovered for 25 minutes until the cabbage has cooked through and the tomatoes have reduced
Prepare the toppings
- Juice the lemon
- Place the tahini in a small bowl and whisk in half the lemon juice, adding enough water until you have a smooth creamy consistency
- Pick the fresh herbs into a bowl and lightly toss them with the olive oil, pomegranate molasses and rest of the lemon juice
Bring it all together
- Drizzle the tahini over the cabbage and top with the dressed herbs
- Scatter over the pomegranate seeds to serve