Rainbow traybake from estée strooker

Name: rainbow traybake from estée strooker
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 5 twig fresh rosemary; 110 g unsalted walnuts; 3 toe garlic; 1 tl ground cinnamon; 75 g bread crumbs; 300 g canned lentils; 2 medium sized egg; Red cabbage; 600 g oven vegetable pumpkin, sprout, red onion; 100 g dried cranberries; 45 g anchovy fillets in canned oil; 40 g unsalted butter; 1 tl paprika

Oven dish with balls of rosemary, lentils, walnuts, garlic and cinnamon with red cabbage, oven vegetable, cranberry and anchovies.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Slice the leaves of the rosemary, chop the walnuts and finely chop the garlic. Mix the walnuts, garlic, cinnamon, a pinch of salt, breadcrumbs and rosemary.
Drain the lentils and put them in a bowl.
Mix in the eggs and the walnut mix and turn about 12 balls of the mixture.
Cut the red cabbage into slices of about 1 cm and let the core sit. This way you get nice round discs.
Spread the parchment paper over the baking sheet. Spread the slices of cabbage on the bottom and sprinkle with salt and pepper.
Spread the oven vegetables over the baking tray together with the balls.
Then divide the cranberries and the rest of the walnuts.
Divide the anchovy fillets and 1½ tbsp oil (for 4 people) from the tin over the baking sheet.
Cut the butter into lumps and distribute evenly over the tray.
Sprinkle everything with the paprika powder and the rest of the sprigs of rosemary.
Bake the rainbow tray in the preheated oven for about 25 minutes. Spoon halfway.