Halloumi and rainbow veg grain bowl

By -

Ingredients

  • 150g frozen diced butternut squash and sweet potato mix
  • 150g frozen chargrilled Mediterranean vegetable mix
  • 2-2½ tbsp olive oil
  • 75g frozen sliced red onion, (or 1 fresh, sliced)
  • 8 cherry tomatoes, halved, optional
  • 50g frozen edamame, broad beans or peas
  • 1 x 250g pouch cooked quinoa, grains or rice - use gluten-free if required 
  • zest and juice of ½ lemon (or 1 tbsp bottled lemon juice)
  • 2 tbsp frozen herbs eg basil, optional
  • ½ tsp nigella seeds
  • ½ x 225g block halloumi
  • 1 tbsp clear honey

Step by step

Get ahead
Cook an extra portion for a portable lunch next day. Chill, but eat at room temperature.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the frozen squash and sweet potato with 1⁄2 tablespoon of oil and some seasoning and spread out at one end of a large baking tray. Put the chargrilled veg at the other end, drizzle with another 1⁄2 tablespoon of oil. Roast for 15 minutes initially.
  2. Toss the frozen red onion and cherry tomatoes (if using) with another 1⁄2 tablespoon of oil and add to the tray, giving the veg a stir. Cook for another 10-15 minutes.
  3. Meanwhile, put the edamame (or other green veg) in a bowl, cover with boiling water to defrost, then drain. Heat the grains following pack instructions, then stir in the lemon zest and herbs if using, plus a squeeze of lemon juice.
  4. Lightly crush the nigella seeds, either in a pestle and mortar or use the end of a rolling pin in a bowl to bash them up a bit and release their flavour. Cut the halloumi into 6 slices then fry on a medium heat in 1 tablespoon of olive oil in a nonstick frying pan for 2 minutes each side until golden brown. Add the nigella seeds, honey, lemon juice and 1 tablespoon of water and bubble for about 30 seconds, swirling the pan.
  5. Divide the grains between 2 bowls then top with the roasted veg, the edamame and the halloumi, spooning over the warm dressing from the pan. 

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more