- 1 green or red cabbage
- 3 tbsp olive oil
- 400g tin lentils
- 2 garlic cloves
- 12 sage leaves
- 1 lemon
- 1 tsp maple syrup or honey
- Shavings of ewe’s cheese, to serve (optional)
- Sea salt and freshly ground pepper
1. Preheat the oven to 200°C/fan 180°C/Gas 6. Set a large baking tray in the oven to heat up.
2. Quarter your cabbage. Carve out the woody core (save it for salad – it’s lovely thinly sliced and tossed in with a mix of herbs, leaves and a tangy dressing).
3. Separate the leaves of the cabbage and arrange on a baking tray. Drizzle 1 tbsp of the olive oil over and dust with a good pinch of salt and pepper.
4. Slide into the oven and roast for 10 mins or till tender and starting to crisp around the edges.
5. While they cook, drain and rinse your lentils. Peel and finely chop your garlic. Mix with the lentils. Scatter the lentils over the cabbage once it has crisped up a little. Top with the sage leaves. Slide in the oven for 5-10 mins, or till the lentils have warmed through and the sage has crisped up a little.
6. Zest the lemon into a bowl then squeeze in 2 tbsp of lemon juice. Whisk with the remaining 2 tbsp olive oil and the maple syrup or honey. Season with salt and pepper. Drizzle over the lentils once cooked. Season with a dusting of salt and pepper and serve with shavings of cheese, if you like.