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Red cabbage steak with za'atar and halloumi
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 555
  • Fat about 42g
  • Carbohydrates about 18g
  • Protein about 23g
This is needed
This is needed for 4 people
To cook the red cabbage
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • 900 g red cabbage, cut into approx. 1 cm slices
  • 2.5 tbsp Za'atar (spice mix)
Yoghurt dressing
  • 250 g plain yoghurt
  • 1 garlic clove, pressed
  • 4 tbsp tahini
  • 1 tsp lemon juice
  • salt and pepper to taste
Halloumi
  • 0.5 bunch peppermint, finely chopped
  • oil for frying
  • 0.5 bunch dill, torn
  • 250 g halloumi, cut into approx. 1 cm slices
  • 1 lemons, cut into wedges
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And that's how it's done
And that's how it's done
To cook the red cabbage
Place the cabbage on a baking tray lined with baking paper. Combine the oil and lemon juice, coat the cabbage with the mixture, season with the za'atar and salt, cover with foil. Roast for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove the foil and cook for a further 10 mins.
Yoghurt dressing
Combine the yoghurt with the tahini, garlic and lemon juice, season the dressing, cover and chill until ready to serve.
Halloumi
Fry the halloumi in oil for 1-2 mins. on both sides. Plate up the red cabbage steaks, arrange the halloumi on top, garnish with the herbs and lemon wedges. Serve with the yoghurt dressing.