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Halloumi and rainbow veg grain bowl


Serves: 2
timePrep time: 20 mins
timeTotal time:
Halloumi and rainbow veg grain bowl
Recipe photograph by Ant Duncan

Halloumi and rainbow veg grain bowl

Using a colourful range of ready-prepared frozen veg, this easily packs in 3 portions per serving, so you can eat well even when the fridge is bare. The Mediterranean veg mix is also great in lasagne and pasta bakes

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
766Kcal
Fat
40gr
Saturates
14gr
Carbs
67gr
Sugars
22gr
Fibre
12gr
Protein
28gr
Salt
2.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 150g frozen diced butternut squash and sweet potato mix
  • 150g frozen chargrilled Mediterranean vegetable mix
  • 2-2½ tbsp olive oil
  • 75g frozen sliced red onion, (or 1 fresh, sliced)
  • 8 cherry tomatoes, halved, optional
  • 50g frozen edamame, broad beans or peas
  • 1 x 250g pouch cooked quinoa, grains or rice - use gluten-free if required
  • zest and juice of ½ lemon (or 1 tbsp bottled lemon juice)
  • 2 tbsp frozen herbs eg basil, optional
  • ½ tsp nigella seeds
  • ½ x 225g block halloumi
  • 1 tbsp clear honey

Step by step

Get ahead
Cook an extra portion for a portable lunch next day. Chill, but eat at room temperature.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the frozen squash and sweet potato with 1⁄2 tablespoon of oil and some seasoning and spread out at one end of a large baking tray. Put the chargrilled veg at the other end, drizzle with another 1⁄2 tablespoon of oil. Roast for 15 minutes initially.
  2. Toss the frozen red onion and cherry tomatoes (if using) with another 1⁄2 tablespoon of oil and add to the tray, giving the veg a stir. Cook for another 10-15 minutes.
  3. Meanwhile, put the edamame (or other green veg) in a bowl, cover with boiling water to defrost, then drain. Heat the grains following pack instructions, then stir in the lemon zest and herbs if using, plus a squeeze of lemon juice.
  4. Lightly crush the nigella seeds, either in a pestle and mortar or use the end of a rolling pin in a bowl to bash them up a bit and release their flavour. Cut the halloumi into 6 slices then fry on a medium heat in 1 tablespoon of olive oil in a nonstick frying pan for 2 minutes each side until golden brown. Add the nigella seeds, honey, lemon juice and 1 tablespoon of water and bubble for about 30 seconds, swirling the pan.
  5. Divide the grains between 2 bowls then top with the roasted veg, the edamame and the halloumi, spooning over the warm dressing from the pan. 

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