Italian-style roast cabbage wedges with tomato lentils

cabbage fibre folate iron lentils sunday lunch vegetarian centrepiece vegetarian roast veggie roast vitamin c

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Ingredients

100ml extra virgin olive oil

4 garlic cloves , crushed

2 small winter green cabbages , outer leaves removed, each cut into 6 wedges

750g baby new potatoes

1 tbsp olive oil

2 lemons , zested

1 tbsp olive oil

2 onions , finely chopped

2 celery stalks, finely chopped

250g red lentils

400g can chopped tomatoes

2 vegetable stock cubes

3 tbsp sundried tomato purée

1 tbsp red wine vinegar

small bunch of basil , finely chopped, plus a few whole leaves to serve

2 tbsp olive oil

1 garlic clove , crushed

½ -1 tsp chilli flakes

3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)

1 lemon , zested

100g Kalamata olives , pitted and roughly chopped

Method

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.

For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.

While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.

For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.

While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.

To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.