Halloumi & red cabbage steaks
Serves 4
Easy
Prep:
Cook:
Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner - served on a bed of herby, zesty quinoa
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- 1 small red cabbage(about 900g/2lb), cut into 4 x 2cm/3/4in-thick ‘steaks’
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 tbsp dark muscovado sugar
- 2 x 250g pouches ready-cooked quinoa
- juice 1 orange
- small pack flat-leaf parsleychopped
- small pack dillchopped
- 50g dried sour cherryroughly chopped
- 250g pack halloumicut into 8 slices
Nutrition: per serving
- kcal658
- fat30g
- saturates12g
- carbs66g
- sugars24g
- fibre11g
- protein25g
- salt3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and put the cabbage steaks on top. Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage. Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened.
step 2
Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper. Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.
