- 150g beef or lamb mince
- 50g halloumi cheese
- 1/2 inch ginger root
- 1/4 inch fresh chilli
- 2 spring onion green stalks
- thyme
- 1/8 white cabbage head
- 1/8 red cabbage head
- 1 tsp butter
- Himalayan salt
- (optional) 1 tsp cumin
- (optional) fresh coriander
- (optional) 1/2 tsp turmeric
- (optional) 1/8 tsp black pepper
Chop ginger, chilli, spring onion stalks and thyme. Melt butter in a sauce pan and add in chopped herbs until flavour is released. If you’re using spices, add them to the mixture and then add in mince.
Chop halloumi into cubes or strips (as you prefer) and add it to the stir fry. Make sure it gets slightly brown on each side before proceeding.
In the meantime, slice cabbage as finely as possible and add it to the rest of the food, stirring until evenly combined with mince and halloumi. Add a pinch of salt, cover with a lid and keep cooking for approximately 10-15 minutes, or until cabbage is tender yet still crunchy. It tastes nice when garnished with fresh coriander and served with steamed rice or gluten free pitta bread. Enjoy!