Za’atar croutons
Slice up flatbread and sprinkle with spice mix to make crunchy bites to serve with dip - perfect to share with drinks or as part of a meze spread
Halloumi & red cabbage steaks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 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.
