Charred Hispi Cabbage with Harissa Lentils
- Simple
- 0:45 m
- 16 ingredients
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: 6
Ingredients
For the Base
- 4 tbsp olive oil
- 2 hispi cabbage
- 50g plant-based butter
- 1 red onion
- 2 cloves of garlic
- 1 tbsp tomato paste
- 2 tbsp rose harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 500g cherry tomatoes
- 250g puy lentils
- 250ml water
Tahini dressing
- 5 tbsp tahini
- 1 lemon
- 100ml water
Pomegranate Salad
- 1 tbsp olive oil
- 1 tbsp pomegranate molasses
- 15g fresh mint
- 15g fresh parsley
- 25g pomegranate seeds
Before you start
Oven 180C fan | Baking tray lined with baking paper | Frying pan
Step 1
Prep the veg
- Slice each cabbage into 4 wedges
- Slice the red onion
- Grate the garlic
- Halve the cherry tomatoes
Ingredients
- 2 hispi cabbage
- 1 red onion
- 2 cloves of garlic
- 500g cherry tomatoes
Step 2
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
Ingredients
- 4 tbsp olive oil
- 50g plant-based butter
Step 3
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
Ingredients
- 1 tbsp tomato paste
- 2 tbsp rose harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 250g puy lentils
- 250ml water
Step 4
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
Ingredients
- 5 tbsp tahini
- 1 lemon
- 100ml water
- 1 tbsp olive oil
- 1 tbsp pomegranate molasses
- 15g fresh mint
- 15g fresh parsley
Step 5
Bring it all together
- Drizzle the tahini over the cabbage and top with the dressed herbs
- Scatter over the pomegranate seeds to serve
Ingredients
- 25g pomegranate seeds