Fried Halloumi, Vegetables + Pickle Tahini
Serves: 4
Looking to be more plant forward? Rather than starting your meals with the meat option, change it up and start with a vegetable packed salad like this one. It can be super easy and delicious especially with this recipe, which requires little effort, perfect for busy weeks. Serve with your favourite grain, mix through a can of legumes for a complete plant-based meal or serve with a protein such as chicken or salmon.
Dairy Free - leave out the halloumi and replace it with a can of legumes (butter beans, chickpeas or lentils).
Low FODMAP - leave out the red onion and add a thinly sliced leek.
Recipe by Two Raw Sisters
Ingredients:
Ingredients:
Cumin Roasted Vegetables
½ pumpkin, cut into bite-sized pieces
1 head of broccoli, cut into florets
1 red onion, sliced into thin wedges
1 tsp sea salt
1 tsp ground cumin
2 tbsp cooking oil
Pickle Tahini
3 tbsp extra virgin olive oil
4 tbsp hulled tahini
Water, to loosen
4 slices of pickles, finely chopped
1 tsp Dijon mustard
¼ tsp sea salt
Fried Halloumi
2 tbsp cooking oil
200g halloumi, cut into bite-sized pieces
To Serve
2 cups kale, stalks discarded and leaves finely chopped
½ cup walnuts, roasted and chopped
Method:
Method:
Preheat the oven to 200C.
Place all of the cumin roasted vegetable ingredients on a baking tray and toss to combine. Place in the oven to cook for 30 minutes.
While the vegetables are roasting, make the pickle tahini. Add everything into a small bowl and mix to combine, set aside.
Just before serving, cook the halloumi. Heat the oil in a pan and add the halloumi pieces. Cook for 2 minutes on each side, or until the pieces are golden. Remove from the heat once cooked.
Add the roasted vegetables, kale, walnuts, fried halloumi and pickle tahini to a large bowl. Gently toss to combine.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.