Vegetarian and Vegan Recipe Guide - Fittleworth - Flipbook - Page 11
ROASTED VEGETABLES AND
HALLOUMI SALAD
For the vegetables
4 cooked beetroots
½ butternut squash
1 head of broccoli
1 sprig thyme
1 sprig oregano
Olive oil
Salt/Pepper to your liking
Serves: 4
Time to prep: 30mins
Time to cook:10mins
For the dressing
50g parmesan
1 bunch basil
1tbsp honey
1 lemon
1 garlic clove
200ml olive oil
To complement
2 halloumi blocks
1 avocado
1tsp zaatar spice mix
½tsp sumac
Olive oil
Salt/Pepper to your liking
Method
Salads aren’t entirely off
the menu for you, and this
dish can be left to cool
and enjoyed on warmer
weather days. You may like
to barbecue the halloumi or
use cheeses like paneer or
mozzarella as a tasty lower
salt substitute.
Depending on your taste
preferences, you can swap
the vegetables to other
lower fibre options like
courgette, aubergine, and
bell peppers. Feel free to
adjust the types of herbs and
the amounts you use too.
The beetroot may turn your
stool a little red, but please
know this is normal.
1.
2.
Pre-heat the oven to 180˚C (fan).
Peel and deseed the butternut squash and then cut into 2cm cubes;
remove the flower form the head of the broccoli and make little
florets; cut the beetroot into wedges, then place into a bowl.
3. Chop the leaves of the thyme and oregano, sprinkle onto the
vegetables, add salt, pepper and olive oil then toss.
4. Place the butternut squash and beetroot on a baking tray in the
oven for 20 minutes.
5. Add the broccoli florets and roast for another 10 – 15 minutes or
until the butternut squash is soft.
6. Grate the parmesan, zest and juice the lemon, then place all the
ingredients for the dressing into a blender and pulse until smooth.
7. Slice the halloumi and drizzle a little oil over. Heat your griddled
pan and place the halloumi over a high heat, a few minutes on
each side or until browned.
8. Cut the avocado in half, remove the stone and the skin, then cut
into little cubes.
9. Place the butternut squash, beetroot, broccoli, and avocado into a
bowl and sprinkle the zaatar, sumac, olive oil and a little seasoning.
10. Place the vegetable mix into a bowl, place the warm halloumi over
and dress with the pesto dressing.
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