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Sweetheart Cabbage with Halloumi + Salsa Verde
Sweetheart Cabbage with Halloumi + Salsa Verde
Sweetheart Cabbage with Halloumi + Salsa Verde
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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