A GOOD OLD TRAYBAKE IS ALWAYS ON MY LIST OF FAVOURITES AND THIS ONE WITH CARAMELISED RED CABBAGE AND STICKY JAMMY DATES IS PARTICULARLY GOOD. GREAT SERVED WITH ROAST CHICKEN OR FISH, AND EVEN BETTER IS THE FACT THAT YOU CAN PREPARE IT ALL AHEAD OF TIME
350G SPEAR CARROTS, PEELED, CUT INTO BITE-SIZED CHUNKS, 1 RED CABBAGE (670-700G), DE-CORED, CUT INTO CHUNKS/SMALL WEDGES, 5 MEDJOOL DATES, STONES REMOVED, CUT INTO QUARTERS , 1 TBSP FINO BALSAMIC VINEGAR, 1/2 TBSP RUNNY HONEY, 1 TSP DRIED MINT, 1 TSP CORIANDER SEEDS , 1/2 TBSP ROSE HARISSA PASTE, 2 TBSP RUNNY TAHINI, 1/2 LEMON, ZEST AND JUICE, PINCH OF CHILLI POWDER, 250G COOKED PUY OR BELUGA LENTILS, 250G COOKED QUINOA, 20G HERBS (PARSLEY, MINT, DILL LEAVES - ALL 3 OR COMBO) TO SERVE: 1/2 PACKET OF FETA CHEESE CRUMBLED
PREHEAT THE OVEN TO 220C GAS/FAN. PLACE THE CARROTS AND CABBAGE ON A LINED BAKING TRAY. DRIZZLE OVER BALSAMIC VINEGAR, HONEY, SPRINKLE OVER DRIED MINT, CORIANDER SEEDS, AND ABOUT 1 TBSP OLIVE OIL. TOSS TO COAT AND SPREAD EVENLY ON THE TRAY. PLACE THE SLICED DATES DOTTED AROUND THE TRAY.
BAKE FOR 25 MINUTES OR UNTIL THE CABBAGE IS CARAMELISED, CARROTS ARE COOKED THROUGH AND DATES ARE SOFT AND JAMMY.
MAKE THE DRESSING BY WHISK TOGETHER THE HARISSA, TAHINI, LEMON ZEST, JUICE, CHILLI POWDER, UNTIL SMOOTH. STIR IN 2-4 TBSP WATER TO LOOSEN THE DRESSING CONSISTENCY.
ONCE THE TRAY IS READY, TOSS THROUGH THE QUINOA, AND LENTILS. CRUMBLE OVER THE CHEESE AND MOST OF THE HERB LEAVES AND GENTLY FOLD THROUGH.
SERVE SOME SALAD WITH A GOOD DRIZZLE OF TAHINI DRESSING ON TOP, SOME ROCKET/SALAD LEAVES ON THE SIDE IF DESIRED, AND A FEW MORE HERB LEAVES.