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Halloumi & red cabbage steaks

Halloumi & red cabbage steaks

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A star rating of 3.6 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal658
fat30g
saturates12g
carbs66g
sugars24g
fibre11g
protein25g
salt3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2015

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A star rating of 3.6 out of 5.9 ratings
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