Cooking instructions
Honey mustard roast cabbage with miso-infused lentils quinoa, golden apple & purple carrot
Honey mustard roast cabbage with miso-infused lentils quinoa, golden apple & purple carrot
This is a seasonal salad designed to prove that cabbage is anything but boring. It is a nutritionally complete bowl that balances the deep, savory notes of a miso-lentil base with the bright, tasty contrast of honey and mustard. By roasting the cabbage alongside apples and aromatic herbs, we achieve a "deep" flavor profile where the edges become slightly charred and the fruit turns jammy. The addition of purple carrots and hazelnuts provides a vibrant visual and textural crunch, making this a truly satisfying, wholesome meal.
What you need
What you need
Ingredients by Cbovero
- 1/2 White cabbage (diced ~2cm)
- 1 Apple (diced ~3cm)
- 1 Purple carrot (sliced in rounds)
- Fresh chives (thinly cut)
- Cooked drained lentils
- Quinoa
- Herbs Mix by Cbovero
- 1 tsp Miso
- Vinaigrette Mixed by Cbovero
- Roasted Hazelnuts
Ingredients From Your Pantry
- Sea salt and black pepper
- Olive oil
Equipment Needed
- Saucepan
- Baking tray
- Mixing bowl
- Knife & cutting board
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
White cabbage, lentils, quinoa, apple, purple carrot, hazelnuts (nuts), honey, wholegrain mustard (mustard), miso (soy), sherry vinegar or red wine vinegar (sulphites), olive oil, rosemary, thyme, estragon, chives, sea salt, black pepper.
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Roast the Cabbage & Apple
Preheat the oven to 200°C. On a baking sheet, toss the diced cabbage and apples with rosemary, thyme, estragon, olive oil, and salt. Roast for 15-20 minutes until tender and nicely golden or slightly charred around the edges.
STEP 2 - Prepare Quinoa & Miso
Boil the quinoa in 200ml or 400ml (4portions) water for 8-10 minutes until tender, then drain. In a small bowl, whisk the miso with 2 tbsp of warm water until completely smooth. Thinly cut the chives.
STEP 3 - Build the Base
Once the quinoa is cooked, combine it in the saucepan with the drained lentils, and the smooth miso mixture. Once well combined, stir in 2 tbsp of olive oil and the thinly cut chives.
STEP 4 - Prepare Toppings
While the vegetables finish roasting, break the hazelnuts into smaller pieces by pressing them between two flat surfaces.
STEP 5 - Plate
- Divide the quinoa and lentil mixture between the bowls.
- Cover the base with the roasted cabbage and apple.
- Arrange the purple carrot slices and hazelnuts on top.
- Use a spoon to pour half of the vinaigrette over each portion.
- Serve immediately. Enjoy my Dear.
Chef's Notes
The key to this salad is the contrast of temperatures—the warm, earthy lentils against the crisp, fresh carrot. If you have a mandolin, use it for the purple carrot to get paper-thin rounds that look beautiful against the lightly charred cabbage.