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Sweetheart Cabbage with Halloumi + Salsa Verde Ingredients 1 medium echalion shallot 1 clove garlic 3 tbsp red wine vinegar 1 bunch parsley 1/2 bunch basil 1/2 bunch tarragon 2 tbsp capers 1 tbsp Dijon mustard 100 ml extra virgin olive oil 1 medium sweetheart cabbage 1 tbsp olive oil 75 ml olive oil 150 g halloumi | Method- Peel and evenly chop the shallot and garlic. Pour the vinegar into a small bowl and add the chopped shallot and garlic. Leave to soak for 30 minutes.
- Preheat the oven to 225°C. Slice the cabbage into quarters lengthwise, keeping the root intact. Put the quarters onto a baking tray and rub in the 1 tbsp of the olive oil. Season well with salt and pepper and roast for 15 minutes.
- To make the salsa verde strip the leaves from the parsley, basil and tarragon then add them to a food processor. Add the capers and mustard. Blitz to a paste then add a little extra virgin olive oil at a time until you get a saucy consistency. Stir in the shallot, garlic and vinegar from earlier then season with salt.
- Pour the 75ml of olive oil into a small saucepan and preheat over a high heat. Dice the halloumi into 1cm cubes and carefully drop them into the oil. Fry for 3-4 minutes, turning them in the oil so that they brown evenly.
- Brush the cabbage halves with the salsa verde. Transfer them to your serving plates, scatter over the halloumi and spoon over more of the dressing.
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