Scottish Daily Mail

TO­DAY’S RECIPE: Hal­loumi & red cab­bage ‘steaks’

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NEW way with hal­loumi. SERVES 4.

In­gre­di­ents

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

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 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.

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