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Roasted Cabbage Wedges with Chimichurri Lentils & Maple Mustard Tahini

Ingredients for Chimichurri Lentils:

1 tin of lentils, drained

60g flat leaf parsley, finely chopped

2 cloves of garlic, finely minced

1 tbsp capers, finely minced

2 red chillies, finely chopped (seeds discarded if want no spice)

1 tbsp lemon juice

1 tbsp olive oil

1 tsp salt

Pinch of pepper​​

Ingredients for the Maple Mustard Tahini:

2 tbsp tahini

1 tbsp lemon juice

1 tbsp maple syrup

1 tbsp grainy mustard

Salt, to taste

Water to desired thickness

2 pointed cabbages, cut into 4 lenthwaysa

3 tbsp paprika

3 tbsp olive oil

Salt & pepper

Serves 6-8 as a side

1. Finely chop the parsley, chillies, mince the garlic & capers and place in one bowl. Add the lentils, olive oil, lemon juice, salt & pepper. Stir to combine and check seasoning. Adjust if necessary.


​2. Make the maple mustard tahini but adding all the ingredients together and mix. Add water to adjust the consistency but you don't want it too thin that is doesn't stick and too thick that it doesn't move.

3. Roast the cabbage. Preheat your oven to 200 degrees C. Once you've sliced each cabbage into 1/4's, place them on a baking sheet on a baking tray and cover them in olive oil, paprika, salt & pepper. Roast them on 30 mins, keeping an eye that they don't catch and making sure the middle of the cabbage is soft. A little charred is good for flavour!

4. Remove the cabbage from the oven, place on a serving platter, drizzle over the chimichurri lentils followed but the maple mustard tahini and add extra parsley to decorate if you would like.

Allergens: Sesame

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