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Cut the white cabbage into four quarters and remove the sturdy bit at the bottom. Place them on a large baking tray.
Sprinkle the smoked paprika, salt, pepper and drizzle with the olive oil. Massage the seasoning into the cabbage slices so they are evenly coated. Roast them in the oven at 180 degrees Celsius for 1 hour.
In the meantime, cook the lentils in plenty of boiling water until they are soft (about 20 minutes). Drain them and allow to cool.
In a large bowl, mix together the chopped shallot, parsley, capers, extra virgin olive oil, vinegar, lemon juice and a generous pinch of salt and pepper. Add in the cooked lentils and combine everything together. Leave to one side.
To make the tahini dressing, simply mix all the ingredients together in a small bowl. Add 2-3 tbsp of cold water to thin it out until you have a runny and creamy consistency.
Remove the cabbage from the oven and serve while still warm with the lentil chimichurri on top and a generous drizzle of the tahini dressing. For an extra spicy kick, add a sprinkle of chilli flakes.