Ingredients

  • 400g of sliced Dodoni Halloumi 
  • 1 white hispi, pointed or sweetheart cabbage 
  • 3 tbsp olive oil
  • 1 large avocado 

For the coleslaw

  • 1 banana shallot or small red onion 
  • 4 small raw beetroots
  • 1 lime, grated zest and juice and 1 wedge for garnish
  • 4 tbsp natural yogurt or creme fraiche
  • 2 tbsp tahini 
  • Fresh mint leaves, chopped
  • 400g tin of chickpeas, drained

Process

  1. Firstly, mix the shallot/red onion and lime juice in a bowl and set aside for the coleslaw
  2. Heat the oven to 220°C/ 200°C Fan /Gas Mark 7 
  3. Quarter the cabbage and on a baking tray add the cabbage wedges. Add 2 tbsp of olive oil over the top of the cabbage and char-roast for 10 minutes
  4. Keeping the juice, drain the shallot/red onion mix. Mix together the rest of the coleslaw ingredients and drained juice, keeping some mint back to garnish later
  5. On a medium heat, warm the olive oil in a frying pan and fry the Halloumi slices for 1 to 2 minutes each side until looking golden
  6. Add the coleslaw and top with the charred cabbage, sliced avocado, sliced Halloumi, leftover chopped mint and some shallot/red onions. Add a lime wedge to garnish for that extra zest