Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.83 dollar
Difficulty level: 2 out of 4
11 Ingredients
- 2tablespoons olive oil
- 1 large red cabbage, cut into 4 thick steaks
- 2tablespoons balsamic vinegar
- 1teaspoons fennel seeds
- 1tablespoons honey
- 500grams quinoa, ready cooked
- 1 medium orange, juice and zest
- 4tablespoons coriander, fresh, chopped
- 4tablespoons mint, fresh, chopped
- 1 pinch cracked black pepper
- 250grams halloumi cheese, sliced
Nutrition per serving
3700kJ / 882Cal
3700 Kilojoules or 882 Calories
43% of daily energy intake*
Protein
37.0grams
Fat
34.2grams
Carbs
98.2grams
Sugars
17.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Quick and colourful red cabbage steaks are the perfect way to make veggies the centrepiece of your meal.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Place the cabbage steaks on a lined baking tray, mix the vinegar, honey, fennel seeds and olive oil in a small bowl and spoon over each cabbage steak. Cover loosely with foil and roast for 20 minutes, remove the foil and place back in the oven for a further 8-10 minutes until charred slightly.
Step 2 of 4
Cook the quinoa according to pack instructions in the microwave, pour into a large bowl and fluff with a fork. Pour over the orange juice, zest, chopped herbs and cracked black pepper.
Step 3 of 4
In a dry pan over a medium high heat, fry the halloumi for 2 minutes on each side, until golden.
Step 4 of 4
Place each cabbage steak on a plate, top with quinoa and slices of halloumi and serve.
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