Roast Cabbage with Zhoog

Ingredient

1 large whole regular white cabbage
2 tablespoons Red Island olive oil for roasting
sea salt for seasoning
2 x 400g can lentils, drained, rinsed
1 cup Jalna natural Greek yoghurt
zest and juice of 1 lemon
1 tablespoon honey
½ cup roast almonds, roughly chopped

Green Chili Salsa:
1 small white onion, peeled, roughly chopped
1 teaspoon ground cumin
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 bunch coriander, chopped, plus extra to garnish
2 long green chili, roughly chopped
1/3 cup lemon juice
½ cup Red Island olive oil

Method

Pre heat the oven to 200 degrees C.

Using a large knife, slice the cabbage into wedges (about 6-8) and place onto a lined oven tray. Drizzle with oil and salt an bake for 35-40 minutes, or until soft and the edges browned & charred.

Set aside at room temperature.

Meanwhile place all the salsa ingredients into the jug of a stick blender and blitz until smooth and bright green.

Whisk together the yoghurt, honey, lemon zest and juice.

To serve, place the warm roasted cabbage onto the base of a serving platter. Scatter over the lentils and drizzle with yoghurt and green salsa. Garnish with almonds and coriander sprigs.

Recipe by Courtney Roulston