Baked Veggie Medley, Haloumi & Lentil-Couscous Bowl
with Garlic Yoghurt, Fetta & Almonds
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Chermoula roasted veggies make for an out-of-this-world combo. Add them to a tender lentil-loaded couscous and top it all off which a drizzle of garlic yoghurt, a sprinkle of flaked almonds and a crumble of fetta cubes, and voila, dinner will be done in a dash! This recipe is under 650kcal per serving.
Ingredients
1
Brown Onion
1 sachet
Chermoula Spice Blend
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
3
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Lentils
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Pot
1 packet
Roast Veggie Mix
1 packet
Mint
1 packet
Haloumi
(Contains: Milk;)
Utensils
Cooking Steps
• Set your air fryer to 200°C. In a medium bowl combine cauliflower florets with a drizzle of olive oil and chermoula spice blend. Toss to coat. • Place cauliflower into the air fryer basket and cook for 6-8 minutes. Allow to cool slightly. No Air fryer? Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower. Add cauliflower to pan and cook, until softened and browned, 4-5 minutes.• In a medium bowl, place haloumi and cover with water to soak.
• Meanwhile, thinly slice brown onion (see ingredients). • Roughly chop cucumber and roasted almonds. Finely chop garlic. Drain and rinse lentils. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small heatproof bowl, combine half the garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook brown onion, stirring, until softened, 4-5 minutes. • Add the remaining garlic and lentils and cook, stirring, until fragrant, 1 minute.
• To pan with lentils, add the water and vegetable stock pot and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• In a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide spiced lentil-couscous between bowls. • Top with salad and roasted cauliflower and haloumi. • Drizzle over Greek-style yoghurt. Sprinkle over roasted almonds to serve. Enjoy!
