Jamie Magazine
By Lizzie Harris
Ingredients
1 leek
750g carrots
4 cloves of garlic
25g toasted almonds, plus extra to serve
a few sprigs of fresh dill
50g feta cheese
2 tablespoons olive oil, plus a drizzle extra
1 teaspoon cumin seeds
8 big savoy cabbage leaves
Method
- Preheat the oven to 180ºC/gas 4.
- Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta.
- Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5 minutes. Stir often, adding water if it catches.
- Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
- Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve with a the reserved almonds on top.
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