Baked Savoy Cabbage with Miso Dressing and Puy Lentils
Serves 2
About this recipe
Baking savoy cabbage is a game changer! The sweet umami dressing pairs with the bitter green leaves perfectly and the puy lentils are a fantastic source of fibre. I tend to serve this with a piece of white fish simply baked in the oven, but alone this works as a light meal.
Miso is a great way of using a probiotic ingredient as a dressing and I also have some in the fridge to make a number of different dishes. Grab some!
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Ingredients
Ingredients :
- ½ a Large savoy cabbage, quartered
- 1 tbsp Olive oil /sesame oil
- Salt and pepper
Miso Dressing
- 50g Miso paste (white miso paste also works well ) or Gluten Free alternative
- 40g Mayonnaise (vegan optional)
- Juice of 1 lemon, roughly 50ml
- 1 clove Garlic, grated
- Black pepper to taste
To Serve
- 10-15g Sesame seeds, toasted
- 250g Cooked puy lentils
- ½ tbsp Sesame oil
- 15g Spring onion, finely chopped
Instructions
When quartering the cabbage keep the core in
Place the cabbage on a baking tray, drizzle with oil, season and bake at 200C for 15 minutes until golden and just tender, a little ‘charred’
Mix the ingredients for the miso dressing in a bowl
Build the bowls with a layer of puy lentils on the bottom
Place the baked cabbage pieces on top, drizzle with the dressing and garnish with sesame seeds and spring onion
