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Halloumi & red cabbage steaks

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

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 658
  • Carbohydrates 66
  • Saturated Fat 12
  • Sugar 24
  • Protein 25
  • Fat 30
  • Fibre 11
  • Salt 3

Nutrition per serving

  • Calories 658
  • Carbohydrates 66
  • Saturated Fat 12
  • Sugar 24
  • Protein 25
  • Fat 30
  • Fibre 11
  • Salt 3

Ingredients

  • 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/¾ in-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 parsley, chopped
  • small pack dill, chopped
  • 50g dried sour cherries, roughly chopped
  • 250g pack halloumi, cut into 8 slices

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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