1 small red cabbage (900g), cut into four 2cm-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
1 orange, juiced
small pack flat-leaf parsley, chopped
small pack dill, chopped
50g dried sour cherries, roughly chopped
250g halloumi, cut into 8 slices
Heat oven to 200C/180C fan/gas 6. Put the cabbage steaks on a baking tray lined with baking parchment. Mix the balsamic with the oil, fennel seeds, sugar and some seasoning, then spoon over the cabbage. Cover the cabbage with foil and roast for 20 mins, then take off the foil and cook for 10 mins more until softened.
Cook the quinoa according to pack instructions, then stir through the orange juice, herbs, cherries and some pepper. Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. Place a spoonful of quinoa onto each cabbage steak and top with halloumi.
658 kcals • fat 30g • saturates 12g • carbs 66g • sugars 24g • fibre 11g • protein 25g • salt 3g