Prep time:

Cooking time:

Total time:

Serves: 4

160g Puy Lentils, cooked

300g Cherry Tomatoes, halved

2 Red Onions, sliced in rings

3 Sprigs of Thyme

4 Carrots, peeled and cut into 2cm batons

1 Large Parsnip

1 Medium Sweet Potato, peeled and cut into 2cm chunks

1 Small Savoy Cabbage

90g Soft English Goats Cheese cut into squares

4tbsp Olive Oil

For the Dressing:

3tbsp Olive Oil

1tbsp White Wine Vinegar

1tsp Grainy Mustard

1tsp Honey

Salt and Pepper

Juliet Bidwell creates a Winter dish on a budget

  1. Pre-heat oven to 200ºC. Roast the cherry tomatoes and red onion slices in 2 tablespoons of oil with the thyme and a few grinds of pepper for 15 minutes.
  2. In a separate tin, roast the carrots, parsnips and sweet potato chunks in 2 tablespoons of oil, seasoned with pepper, for 30 minutes, or until cooked.
  3. Blanch 4 Savoy cabbage leaves, drain & dry.
  4. Slice 140g of cabbage and boil for 1½ minutes, then drain.
  5. Make the dressing by blending all the ingredients together, checking for seasoning.
  6. To assemble the dish, mix together the lentils, cherry tomatoes and red onions, the root vegetables and the sliced cabbage in a bowl.
  7. Add as much dressing as you wish and toss together gently. Spoon into the cabbage leaves and dot with cheese.
  8. To re-heat, either pop back into a medium oven or re-heat in a microwave until hot.

Tip: This dish can be prepared in advance, up to the stage of adding the dressing.

  • words:
  • pictures: David Merewether

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