Charred Cabbage with Harissa Lentils & Lemon Yoghurt

Serves 4, 20 minutes cooking time


2 red peppers, chopped

2 tbsp Odysea Extra Virgin Olive Oil

1 small head pointed cabbage or 1/2 a large one

1 tbsp Odysea Balsamic Vinegar of Modena


For the harissa lentils;

240g cooked green lentils rinsed

1 red onion, finely chopped

100g cherry tomatoes chopped

50g walnuts toasted and crushed up a little

Big handful mint/dill chopped

1 – 2 tbsp Odysea Harissa Meze

2 tbsp extra virgin olive oil


Lemon yogurt

1/2 lemon juice

4 tbsp vegan natural yogurt


Pre heat the air fryer to 200c for 2 minutes.

Place the peppers in the air fryer basket, drizzle with 1 tbsp olive oil and sea salt.

Cook for approx 7 minutes.


To cook the cabbage

Slice the cabbage in half (through the root so it holds together), then half again

Add to the air fryer basket with 1 tbsp oil, salt and balsamic.

Air fry cut side down on 180c for 6 minutes, flip and cook for another 6 minutes.


For the lentils;

In a large bowl mix the roast peppers and all the other ingredients with the lentils.

Season well


For the lemon yogurt, mix the lemon & yogurt in a small bowl.

Season to taste.


To serve;

Serve the cabbage with the lentils and lemon yogurt.