Yesterday was a wonderful day of snow in London! The snow brought joy to many of us, and for while, it made us forget all about the challenges of the past year. On such days, we absolutely love eating foods that bring us comfort. So this week we’ve got a hearty salad for you. We also love the colours in this salad, which is always a plus when preparing dinner!
We roasted a small cabbage with apple, and paired it with lentils and fresh seasonal greens. We’ve also used our favourite ingredients, grape molasses, aged balsamic and Corinth raisins. These add a hint of sweetness and depth to the roasted cabbage/apple combination and pair perfectly with our buttery brown lentils. Our lentils come from organic farms in northern Greece and are perfect for hearty soups or filling salads!
This dish is great for dinner or lunch as is, but also makes for the ideal side dish to accompany roast pork, white fish or a garlicky, roasted cauliflower.
Serves 2 for lunch
1 small red cabbage
1 green apple
a small handful of Corinth raisins
2 tbsp olive oil
2 tbsp grape molasses
1 tbsp aged balsamic
2 springs of rosemary
50g lentils
1.5-2 cups seasonal greens
salt, pepper (to taste)
Preheat the oven at 200C.
Cut the cabbage and apple in wedges.
Place them in a single layer in a roasting pan. Scatter the raisins all around.
Drizzle with the olive oil, grape molasses and add 2-3 tablespoons of water.
Add the rosemary and season with salt and pepper.
Roast for 30-40min, carefully turning over the cabbage and apple after 20 minutes. Remove the rosemary and let it cool down for a bit.
In the meantime, place the lentils in a medium-sized pot with water and boil for 20 minutes until tender. Drain and set aside.
Finely chop your greens.
Toss everything together, cabbage and apple, lentils, greens, using the juices of the pan as your dressing. Serve with more vinegar, grape molasses and olive oil, if desired.
