HOW TO CUT A TOMATO INTO WEDGES RECIPES

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ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS ...



Italian-style roast cabbage wedges with tomato lentils ... image

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Provided by Liberty Mendez

Categories     Dinner, Lunch, Main course

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 21

100ml extra virgin olive oil
4 garlic cloves , crushed
2 small winter green cabbages , outer leaves removed, each cut into 6 wedges
750g baby new potatoes
1 tbsp olive oil
2 lemons , zested
1 tbsp olive oil
2 onions , finely chopped
2 celery stalks, finely chopped
250g red lentils
400g can chopped tomatoes
2 vegetable stock cubes
3 tbsp sundried tomato purée
1 tbsp red wine vinegar
small bunch of basil , finely chopped, plus a few whole leaves to serve
2 tbsp olive oil
1 garlic clove , crushed
½ -1 tsp chilli flakes
3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
1 lemon , zested
100g Kalamata olives , pitted and roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
  • For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
  • While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
  • For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
  • While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
  • To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Nutrition Facts : Calories 610 calories, FatContent 29 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 13 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.6 milligram of sodium

SPICED SALMON & TOMATO TRAYBAKE RECIPE - BBC GOOD F…



Spiced salmon & tomato traybake recipe - BBC Good F… image

Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan bread and lemon wedges

Provided by Anna Glover

Categories     Dinner, Supper

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

1 red onion , sliced
200g cherry tomatoes
3 tbsp mild or madras curry paste
400g can chickpeas , drained and rinsed
2 skinless salmon fillets
1 large or 2 small naan breads
2 tbsp fat-free yogurt
lemon wedges and a few coriander leaves, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
  • Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
  • Meanwhile, warm the naan breads – you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

Nutrition Facts : Calories 796 calories, FatContent 34 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 13 grams fiber, ProteinContent 54 grams protein, SodiumContent 1.7 milligram of sodium

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