Summer is almost here, so it’s time to get a bit of rainbow colouring on your plate! My grandma always said "The more colours on your plate, the better" – so she would have loved this dish. Red and yellow and green and… ok, so we don’t have any blue, but you get the picture! So, for a meal that not only looks great, but also tastes sensational and will nourish you to your core, we’ve created our springtime jumble.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Wholewheat Couscous(ContainsCereals containing Gluten)
Boil a kettle of water. Scrub (but don’t peel) the sweet potato and chop into 3cm chunks. Peel and chop the red onion into similar sized chunks. Coat them in a splash of olive oil, a pinch of salt and some ground black pepper. Roast on a lined baking tray on the top shelf of your oven for 20-25 mins, until golden brown.
Put the couscous in a medium saucepan, pour over the boiling water (amount specified in the ingredient list) cover with a lid (or a plate). Leave for 10 mins.
Remove the core from the red pepper. Cut it into long thin slices, then chop into small chunks. Cut the halloumi into thick slices (approx. 1½cm) and grate over half of the lemon zest.
Heat a splash of olive oil in a non-stick frying pan on medium heat and once hot add the chorizo. Cook the chorizo, until slightly crispy, around 4 mins. Remove and keep to the side (but leave all the oil in the pan). With the pan still on medium heat add the halloumi slices. Cook for 2 mins on each side until golden and blistered. Remove and chop into little pieces.
The sweet potato and onion should be just about cooked now, so transfer from the baking tray to a large bowl. Add the chorizo, couscous, halloumi, red pepper and a few handfuls of baby spinach.
Grate in the remaining lemon zest. Cut the lemon in half and squeeze over some lemon juice and a drizzle of olive oil. Gently toss your ingredients with your fingers. TIP: Do this just before serving your jumble and don’t toss it for more than 10 seconds, this will stop the spinach from wilting completely. Scoop out as much as you can devour and get stuck in