Similar recipes
Related Videos
Ingredients
- 150g Butternut squash, cut into cubes
- 100g Aubergines, cut into cubes
- 3 tbsp Olive oil
- 1 pinch black pepper
- 1 clove Garlic, crushed
- 100g cooked Puy Lentils
- 150g Bulgur wheat, prepared
- 2 tbsp fresh Mint, chopped
- 100g Feta cheese, crumbled
- 8 leaves Cabbage, well blanched in salted water
For the dip
Method
1. Set the oven to 200C/gas 6. Lay the squash and aubergine on a baking tray and drizzle with olive oil. Season with salt and freshly ground black pepper and scatter with garlic. Roast for 30 minutes or so, until soft.2. Cut out the hard stem from the cabbage leaves.
3. Combine the roasted vegetables with the lentils, bulgar wheat, chopped mint and feta. Place a tablespoon of the mixture in the middle of each cabbage leaf and roll up (secure with cocktail stick if necessary).
4. For the dip, simply combine all the ingredients in a bowl and mix thoroughly. Serve the parcels with the dip.
Comments & Ratings
You need to be logged in to comment or rate this recipe