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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