Mediterranean Roasted Veggie and Halloumi Flatbreads
and Lentil, Roasted Veg and Feta Salad with Harissa Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
Ingredients
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
250 grams
Halloumi
(Contains: Milk)
2 unit(s)
Aubergine
(May contain traces of: Celery)
2 unit(s)
Bell Pepper
50 grams
Fresh Pesto
(Contains: Milk)
50 grams
Feta Cheese
40 grams
Wild Rocket
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
10 grams
Vegetable Stock Paste
2 unit(s)
Garlic Clove
1 sachet(s)
Italian Style Herbs
1 unit(s)
Butternut Squash
1 bunch(es)
Flat Leaf Parsley
Not included in your delivery
1 tbsp
Olive Oil for the Pesto (1 tbsp)
50 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into roughly 1cm wide chunks (no need to peel). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks, also. Peel and grate the garlic (or use a garlic press). Drain the halloumi then cut it into 1cm chunks. Place into a small bowl of cold water and leave to soak. Drain and rinse the lentils in a sieve.
Put the sweet potato and aubergine chunks onto a large, low-sided, baking tray. Drizzle with oil, add half the garlic, scatter over the dried Italian herbs and season with salt and pepper. Toss to coat then spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins. Halfway through, add the pepper chunks and toss them together with the other veg. Continue to roast for the remaining time. TIP: Use two baking trays if necessary, you want the veg nicely spread out.
Meanwhile, while dinner is cooking, heat a drizzle of oil in a large saucepan on medium heat. Add the remaining garlic and stir-fry until fragrant, 30 secs. Add the brown lentils, vegetable stock paste, red wine vinegar and water for the lentils (see ingredients for amount). Season with salt and pepper and stir to combine. Bring up to the boil then reduce the heat and cook until thickened, 5-6 mins. Then transfer to a large bowl and allow to cool completely.
When there are 5 mins of veg roasting time remaining, remove the halloumi pieces from the cold water, pop onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. ?? When ready, remove from the heat. Meanwhile, lay the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins. Alternatively, pop them into your toaster if it's easier. In a small bowl, mix together the pesto and the olive oil for the pesto (see ingredients for amount).
When everything is ready, transfer the flatbreads to your plates. Transfer one third of the roasted vegetables to the brown lentils bowl for the lunch, keeping it aside for now. Add the halloumi to the remaining roasted veg on the baking tray and toss together. Then pile the veg and halloumi mix on top of the flatbreads. Drizzle over half the pesto mix. In a bowl, mix together the rocket and the remaining pesto and serve the rocket salad alongside. Enjoy! Also try with the rocket underneath
To finish the lunch, crumble the feta. Roughly chop the parsley (stalks and all). In a small bowl, mix together the Greek yoghurt and half the harissa paste. Once the brown lentils and roasted veg have completely cooled, add the parsley and feta. Toss everything together then transfer to a container. Keep the harissa dressing separate for now, and drizzle it over just before you are ready to eat. Enjoy!
