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
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.
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.