Servings
4
servingsPrep time
30
minutesCooking time
50
minutesCalorieskcal
Ingredients
- For roasting vegetables
2 carrots, halved lengthways and thickly sliced
2 Zucchinis, halved lengthways and thickly sliced
10 mushroom cups, halved
10 green beans, halved
1 small onion, halved and thickly sliced
3 cloves of garlic, unpeeled
a few sprigs of thyme
a few sprigs of rosemary
a handful of coriander
olive oil, a drizzle
4 tablespoons of balsamic vinegar
a pinch of smoked paprika
½ teaspoon fennel seeds
- Salad
1 block of halloumi cheese – sliced at your preference
4 pieces of pickled beetroot
1 cup of rocket leaves
1 cup of watercress
sesame oil
Cooked quinoa (using 1 cup uncooked quinoa)
Directions
- Roasting vegetables: Place all the vegetables and herbs into a large oven-proof casserole dish, drizzle with olive oil and the balsamic vinegar and sprinkle with the paprika and fennel then toss around, place the lid on and roast for 30 mins on 190°C. Remove the lid, stir and roast for a further 15 mins until beginning to brown.
- Cook Quinoa: See 2 Ways to Cook Quinoa
- Grill halloumi: Take the vegetable out of the oven and set aside whilst you grill the halloumi. Grill it until golden.
- Combine everything: Combine roasted vegetables, quinoa, beetroot and salad leaves together in the casserole dish or big bowl. Sprinkle over a little sesame oil and toss it all together. Place grilled halloumi on top to serve.
Notes
- Adapted from: http://www.belleaukitchen.com/2014/01/halloumi-and-balsamic-roasted-vegetable.html#sthash.bzivcg7P.dpuf