A particularly simple and satisfying plate. There is a really lovely balance from the sweet honey, savoury roast cabbage, sharp vinegar and fiery mustard.
What To Serve It With? This salad makes a lovely light meal in its own right. You could add some goat’s cheese or eat with bread or grains to bulk it out into a more substantial meal. It also makes a brilliant side dish – serve with your preferred protein or as the star of a Sunday roast spread.
Ingredients
Makes 2-3 portions
1 small head white cabbage, diced around 2cm
3 sprigs rosemary, leaves picked and finely chopped
100g dried green lentils or 250g cooked lentils
2 tbsp honey
2 tbsp sherry vinegar or red wine vinegar
1 heaped tbsp wholegrain mustard
2 shallots, cut into wedges
1 tbsp washed, chopped parsley
Salt & pepper
Neutral oil
Recipe
- Preheat oven to 200c. Mix together the cabbage, shallots, rosemary, oil and salt on a baking sheet and cook for 15-20 mins until tender and nicely golden/ slightly charred around the edges
- Boil the lentils until tender, then drain
- Meanwhile place the honey, mustard and vinegar in a small saucepan. Bring to a simmer for 1 min, then turn off the heat.
- Mix together the cabbage, lentils, parsley and honey mustard dressing and serve
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