Halloumi and charred hispi cabbage with beetroot and tahini slaw
•1 whitened hispi, pointed or sweetheart cabbage, quartered
•3 tablespoons olive oil
•1 large ripe avocado, sliced
FOR THE SLAW
•1 banana shallot or small red onion, finely sliced into wedges
•Finely grated zest and juice 1 lime, plus wedges to serve
•4 tablespoons natural yogurt (or crème fraîche)
•2 tablespoon tahini (see Easy Swaps)
•Small handful fresh mint leaves, roughly chopped, plus extra to garnish
•4 small raw beetroot, scrubbed and sliced into rounds
•400g tin chickpeas, drained and rinsed
1 Mix the shallot/onion and lime juice to the slaw at a skillet and set aside to pickle while the cabbage cooks. Two Heat the oven to 220°C/ / 200°C fan/gas 7. Put the cabbage wedges onto a baking tray, drizzle with 2 tbsp olive oil, then roast for 10 minutes until just simmer. Set aside. 3 Drain the shallot/onion, maintaining the liquid, and then place aside. Mix together the remaining slaw ingredients together with the pickling liquid along with some seasoning.
•Just before serving, heat the remaining oil in a frying pan over a medium-high heat and fry the halloumi for 1-2 minutes on each side till golden and crisp.
•Divide the slaw between serving plates, arrange the hot halloumi on top with all the cabbage, shallot/onion, sliced avocado and staying mint, with lime wedges on the other side for squeezing.
PER SERVING 714kcals, 47.6g fat (20.7g saturated), 31.5g protein, 33.5g carbs (12.8g sugars), 2.6g salt, 13g fiber