A whole red cabbage is always too much for just me and Paul and rather than have it raw twice, I wondered what it would be like baked as we recently had roasted broccoli in a salad which was a great success. The halloumi went really well with all of the flavours and the texture of the cabbage was great, crispy on the edges and softer in the center, it’s nice to have a change of texture’s after I had added the salad leaves I realised it actually didn’t really need them.

Ingredients (serves 2)

• 1/2 small cabbage
• 1 peeled garlic clove
• juice 1/2 lemon
• good glug of olive oil
• salt and pepper
• 1/2 pack halloumi (cut into 1cm slices)
• salad leaves (optional)

Method

1. Preheat oven to 140 degrees (fan).
2. Slice the cabbage in around 1 inch pieces and half so they make quarter shapes.
3. Place on a baking tray and cut the garlic clove in half and rub over the cabbage. Roughly chop the garlic halves and sprinkle them over each cabbage piece.
4. Season the cabbage with salt and pepper and drizzle a good glug of olive oil over them and rub the oil all over.
5. Cut the lemon in half and squeeze one of the lemon halves all over the cabbage. Slice the other lemon half and place a slice on each cabbage quarter.
6. Bake in the oven for 30 minutes, then turn the oven up to maximum and bake for another 10 mins on the high heat to crisp up the edges.
7. While the cabbage is cooking dry fry the halloumi on a medium heat for 2-3 minutes on each side until slightly golden.
8. Serve the cabbage, halloumi and salad (if using) together.