Halloumi & red cabbage steaks

Halloumi & red cabbage steaks

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(1 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner - served on a bed of herby, zesty quinoa

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal658
  • fat30g
  • saturates12g
  • carbs66g
  • sugars24g
  • fibre11g
  • protein25g
  • salt3g
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Ingredients

  • 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/¾ in-thick ‘steaks’
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp dark muscovado sugar
  • 2 x 250g pouches ready-cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • small pack flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pack dill, chopped
  • 50g dried sour cherry, roughly chopped
  • 250g pack halloumi, cut into 8 slices
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

Method

  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.

  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.

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