Charred Cabbage with Harissa Lentils & Lemon Yoghurt
Serves 4, 20 minutes cooking time
Vegan
Ingredients
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
Instructions
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.