Charred Gochujang Glazed Hispi Cabbage Over Lime Tahini Yoghurt With Lentils & Orange Peanut Crumb

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Pre-heat your oven to 220°C / 200°C fan, then take out a large frying pan and two baking trays.

STEP 2

Place your frying pan on the hob over a high heat. Cut the hispi cabbage in half length-ways, then again length-ways into quarters. Rub each quarter with olive oil and a little salt and pepper. Once your pan is searing hot, char the cabbage cut side down, until each of the two cut sides of the wedges are starting to blacken a little, around 5 minutes.

STEP 3

Drain the lentils and transfer them to one of your baking trays. Season with a little drizzle of olive oil, salt and pepper, then spread them evenly in a thin layer.

Place the charred cabbage wedges on the other baking tray, cut side up.

Put both trays in the oven and roast for 15 minutes. About halfway through, remove the cabbage wedges and brush the cut sides with the gochujang sauce. Towards the end of the cooking time, you may want to baste the cabbage a couple of times to ensure the sauce seeps into the layers and caramelises on top.

STEP 4

Meanwhile finely chop the chives for garnish. 

STEP 5

To serve, spoon the lime tahini yoghurt onto two plates and top with the lentils. Place two pieces of hispi cabbage wedges onto each plate and drizzle with any leftover gochujang sauce from the baking tray. Finish with the chopped chives and orange peanut crumb. Enjoy!