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A DISH FOR FRIENDS

A beautiful recipe for friends using what you have, now. Utilising winter veg and cupboard staples Ella serves this up on our versatile Oval plate.

Standing in the kitchen of a seaside home that hadn’t been touched since the 70s, beautifully situated in rural West Cork, I whipped up this dish using the limited groceries we had all brought along for our group trip.

It was so thoroughly enjoyed by all at the table that I jotted down the gist of it and developed a recipe. It’s exactly the kind of dish to make for friends; it’s wholesome, satiating, but not overly complicated.

It requires some tending, checking on the various vegetables in the oven while they cook at different points but no complicated techniques and an invitation to riff with whatever you have on hand. The butternut squash could be swapped for sweet potato, another cabbage type could still work here and the same goes for the lentil type.

 

Roasted Cabbage with lentils and a butternut squash tahini spread

Serves 6

Prep time: 20 minutes

Cooking time: 1 hr

Ingredients:
● Olive Oil
● Salt, pepper
● 1 Savoy cabbage
● 1 head of radicchio
● 1 butternut squash, medium
● 200 grams (1 cup) of puy lentils (French green lentils would work as well)
● 125 ml (½ cup) of runny tahini
● 1 lemon, juiced
● 1 tbsp pomegranate molasses
● 1 orange, juiced
● 2 cloves of garlic, roughly chopped
● 1 tsp sumac
● 1 tbsp of balsamic vinegar
● Flaky sea salt
To serve:
● Extra pomegranate molasses
● Fresh Parsley or mint, roughly chopped
● Flaky sea salt

Preheat the oven to 200c.

Prepare the vegetables: Remove the outer few leaves of the radicchio and the cabbage that are damaged. Cut both the cabbage and radicchio into 8 wedges. Peel the butternut squash, slice it lengthwise and remove the seeds. Cut the flesh into 1-inch cubes.

Lay out 2 large baking trays or 3 medium and line with baking paper. Place the cabbage wedges into a large bowl and drizzle over about 1 tbsp of olive oil, a pinch of salt and a crank of black pepper. Give the bowl a swirl while mixing the cabbage around so that the wedges are well covered. Lay out the wedges on one of the trays, leaving a bit of space in between. Repeat with the radicchio, placing it onto the second tray and then with the butternut squash. Use the third tray if needed.

Add the cabbage tray into the bottom and the other tray(s) above. Set a timer for 10 minutes. (In total, the cabbage will roast for around 35-40 minutes while the radicchio and butternut squash will roast for between 20-25 minutes. Everything will be flipped halfway through its cooking time).

While they roast, measure out 1 cup of lentils and rinse them in water before cooking according to its package.

After the first 10 minutes of roasting is completed, remove the butternut squash and radicchio and flip them around, placing them back in for another 10 minutes.

After those 10 minutes are up (20 minutes in total) check on the butternut squash and radicchio. The radicchio should be darker in colour and wilted, but not very charred. The butternut squash should be fork-tender; if it’s not, throw it back in on its own for another 5 minutes and check again. This is also the time to flip the cabbage, as it’s the halfway point.

Set the last timer for 15 minutes, to finish off the cabbage. Check in as it gets closer to the end that the pieces aren’t burning, although some char on the outer leaves is okay! When the cabbage is finished cooking, remove any of the leaves that are too burnt to eat.

Once the radicchio has cooled, roughly chop the wedges, removing the tough cores as you go. In a bowl, dress the radicchio in orange juice. Leave it to the side to marinate.

Blend the butternut squash with the tahini, lemon juice, garlic, sumac, pomegranate molasses, a small pinch of salt and 2 tablespoons of water. Blend until a thick, spreadable consistency. Add small bits of water if needed while blending. Taste and adjust the pomegranate molasses, lemon or salt to your preference.

When the lentils are done cooking, drain any remaining water and place them into the bowl with radicchio. Dress with the balsamic vinegar, a pinch of flaky sea salt.

On a serving platter, spread the butternut squash tahini as the base. Add the lentil mixture over the spread. Place the wedges of cabbage on top, pressing it gently into the dish as you do.

Drizzle over pomegranate molasses along the dish, followed by a pinch of flaky sea salt and finish with some roughly chopped mint. Serve and enjoy :)

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