Step-by-Step Instructions

1. Preheat oven and prepare pans

   5 min

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

   Equipment: oven, frying pan, baking trays
   Temperature: 220°C

2. Prep and char hispi cabbage

   8 min

   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.

   Equipment: frying pan, hob, knife, cutting board

3. Roast lentils and cabbage

   15 min

   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.

   Equipment: baking trays, oven, pastry brush
   Temperature: 220°C

4. Finely chop the chives

   2 min

   Meanwhile finely chop the chives for garnish.

   Equipment: knife, cutting board

5. Plate and garnish the dish

   5 min

   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!

   Equipment: plates, spoon