Honey mustard cabbage & lentils Recipe Makes 2-3 portions 1 small head white cabbage, diced around 2cm 3 sprigs rosemary, leaves picked and finely chopped 100g dried green lentils or 250g cooked lentils 2 tbsp honey 2 tbsp sherry vinegar or red wine vinegar 1 heaped tbsp wholegrain mustard 2 shallots, cut into wedges 1 tbsp washed, chopped parsley Salt & pepper Neutral oil 1. Preheat oven to 200c. Mix together the cabbage, shallots, rosemary, oil and salt on a baking sheet and cook for 15-20 min