1、Halloumi & red cabbage steaks

Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner - served on a bed of herby, zesty quinoa

Halloumi & red cabbage steaks recipe

Ingredients

  • 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/¾ in-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
  • juice 1 orange
  • small pack flat-leaf parsley, chopped
  • small pack dill, chopped
  • 50g dried sour cherry, roughly chopped
  • 250g pack halloumi, cut into 8 slices

Method

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.
  • 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.

  • https://www.truecookbook.com/recipe/halloumi-red-cabbage-steaks-8400/

    2、Halloumi & pepper kebabs with lemony cabbage salad

    The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too
    Halloumi & pepper kebabs with lemony cabbage salad recipe

    Ingredients

    Method

    1. Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.
    2. To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
    3. Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta breads and tzatziki, with salad on the side.

    3、Trout with almonds & red peppers

    Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
    Trout with almonds & red peppers recipe

    Ingredients

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
    2. Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

    4、Griddled rump steak with watercress, hazelnut & red chilli pesto

    A relaxed but restaurant-quality main course for two
    Griddled rump steak with watercress, hazelnut & red chilli pesto recipe

    Ingredients

    Method

    1. Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts. Set aside.
    2. Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
    3. To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.

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