Charred Hispi Cabbage Over Golden Daal With Organic Soy Yoghurt, Tamarind & Date Chutney, Toasted Almonds & Coriander

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a saucepan and an ovenproof skillet - if you don't have an ovenproof one, take out a frying pan and baking tray instead.

STEP 2

Place your skillet or frying pan over a high heat. Add the flaked almonds and dry fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.

STEP 3

Meanwhile, cut the hispi cabbage into quarters lengthways and rub with a generous amount of olive oil. Season well with salt and pepper.

Using the same pan you toasted the almonds in, place the hispi cabbage cut side down and fry until nicely charred on high heat. Turn and repeat on the other cut side.

Turn the heat off, then place the cabbage quarters onto their backs so the cut sides are facing upwards. Transfer the pan to the oven and roast until tender in the centre and charred around the edges, about 15 minutes.

STEP 4

Add the daal sauce, red lentils and 200ml of water to your other saucepan and cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add more water as needed if it reduces too much or starts to stick. Season to taste with salt.

STEP 5

Finely slice the red chilli and roughly chop the coriander.

STEP 6

To serve up, divide the daal between serving bowls, top with the charred hispi cabbage and drizzle over the date tamarind chutney, soy yoghurt, some chopped coriander and sliced red chilli. Season to taste with salt and pepper and enjoy! 

Please note: although the dates in the date tamarind chutney are carefully pitted, there is a very small possibility of traces of stones