Halloumi & Baharat Roasted Vegetables

INGREDIENTS

1 lb vegetables of choice (red peppers, asparagus, eggplant, cauliflower)
RawSpiceBar's Cumin Coriander Baharat
4 cloves of garlic
1 cup lentils
1 liter organic vegetable stock
1 fresh bay leaf
2 lemons
Olive oil
1/2 cup walnuts
1 bunch mint or parsley
8 oz halloumi cheese
2 tablespoons honey

DIRECTIONS

    1. Preheat oven to 400 degrees F.  Cut vegetables into bite sized pieces, spread on roasting tray and drizzle with olive oil, RawSpiceBar's Cumin Coriander Baharat and salt and pepper.
    2. Add unpeeled garlic cloves then roast for 20 to 25 minutes, or until the veg is cooked and charred.
    3. Add lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
    4. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
    5. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
    6. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
    7. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
    8. Drizzle over the honey and fry for 1 more minute, until starting to caramelize. Add halloumi to salad and serve!

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