Honey-Glazed Beef Oxtail and Green Lentils Bowl

Cypriot-inspired comfort food: tender beef oxtail paired with beetroot and eggplant and green lentils, finished with shiso leaf and a hit of dried oregano. 1. Pat the beef oxtail dry and season with salt, dried oregano. 2. Heat sunflower oil in a heavy pan and roast the beef oxtail until it develops a deep golden crust, about 15 minutes. 3. Add beetroot and eggplant to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.