Layered Vegetable and Halloumi Tart
Method
Serves 6. Goes well with roasted potatoes and vegetables of your choice
1. Preheat the oven to 180°C. Wash cabbage leaves, cut out central veins and discard. Steam for 5 minutes, until quite soft.
2. Grease an 8" wide deep oven dish with butter. Line the dish with the cabbage so the outside of the leaves are facing down, leaving plenty of overhang as this will be used to cover the top.
3. Sauté leeks in little oil until soft then add garlic and sauté for further 3 minutes.
4. Add grated carrots, parsnips and a little water. Cover pan and sweat until soft stirring occasionally. Add the cooked rice and mix well. Allow to
cool.
5. When cool add the breadcrumbs, sesame seeds, beaten egg, and ground almonds. Season to taste. Mix well.
6. In a separate bowl mix together the grated halloumi with the Rose Harissa
paste.
7. To assemble, take half of carrot and parsnip mixture and place into cabbage-lined dish. Top with halloumi mixture, followed by remaining carrot and parsnip filling. Press down well.
8. Fold the cabbage leaves over to cover the top.
9. Cover top of dish with foil and bake for 30 minutes.
10. To remove tart from dish place plate over top and turn upside down.
11. Brush top with a little olive oil and serve.
Ingredients
10 large green cabbage leaves
Olive oil
A little butter
100g leek, trimmed and finely chopped
1 clove garlic, finely chopped
200g carrots, peeled and grated
100g parsnip, peeled and grated
50g long grain brown rice, cooked according to instructions A little water
A handful of breadcrumbs
1 tsp sesame seeds, toasted
1 free range egg, beaten
2 tbsp ground almonds
1 packet Halloumi cheese, grated
1 tbsp Rose Harissa paste
Salt and freshly milled black pepper
You might need these
I already have an account
Log me on, I want to shop
I have been meaning to write and send a message to you ever since we had our first delivery!! I would just like to say how delighted we are with…
Mrs P Richardson, Falmouth -
