Halloumi & red cabbage steaks

• small red cabbage↗1

  (about 900g/2lb), cut into 4 x 2cm/3/4in-thick ‘steaks’

• balsamic vinegar↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• fennel seeds1 tsp tsp
• dark muscovado sugar↗1 tbsp tbsp
• ready-cooked quinoa2 x 250g pouches

  2 x 250g pouches

• orange↗juice 1

  juice 1

• flat-leaf parsley↗small pack

  chopped

• dill↗small pack

  chopped

• dried sour cherry↗50g g

  roughly chopped

• pack halloumi↗250g g

  cut into 8 slices

Step-by-step instructions

1. 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. 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.