Scottish Daily Mail
TODAY’S RECIPE: Halloumi & red cabbage ‘steaks’
NEW way with halloumi. SERVES 4.
1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/¾inthick ‘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/2oz dried sour cherries, roughly chopped 250g pack halloumi, cut into 8 slices
1 Heat oven to 200c/180c fan/gas 6. Line a baking tray with baking parchment and put the cabbage steaks on top. Mix the balsamic vinegar, oil, fennel seeds and sugar, then season and spoon it over the cabbage. Cover the cabbage with foil and roast for 20 minutes, then remove the foil and cook for a further ten minutes 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 two minutes each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.