Italian-style roast cabbage wedges with tomato lentils - Good Food Middle East

Ingredients

• 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
• 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