This Griddled Cabbage with Puy Lentils and Romesco Sauce is my new go to for a vegan friendly sharing plate. Cauliflower steaks were everywhere over the past year but have you ever tried a cabbage steak? They’re super cost effective, taste delicious when caramelised on the grill and go so well with this delicious romesco sauce. Seriously, the romesco sauce with grilled peppers is one of my favourite recipes ever, seriously you have to try it – and put it on EVERYTHING!
2 tbsp of finely chopped up parsley
2 red peppers
2 spring onions
Juice of 1 lime
100ml olive oil
50g hazelnuts, toasted and skinless
100g of puy lentils
1 red onions, finely chopped
1 tbsp of olive oil
500ml of water
1 finely chopped spring onion
1/2 tsp of chilli flakes
1 tbsp of lemon juice
To make the romesco sauce cut up the red pepper into quarters discarding the seeds
brush the pepper in olive oil and griddle them on a grill or griddle pan
Keep flipping every minute or so until cooked through.
Allow to cool and blend with the rest of the ingredients.
Finely chop the onion, add to a pot with some olive oil fry for 5 minutes
Add the lentils and water, season with salt and pepper and simmer for 20 minutes until cooked through.
Mix through the chilli flakes, lemon and spring onions.
Slice the cabbage and brush with olive oil, season with salt and grill for 5 minutes each side until soft and charred.
Place the lentils down on a serving tray. Spread the romesco sauce on top followed by the cabbage and drizzle over the sriracha and parsley.