Warm Haloumi, Pumpkin & Cauli Bowl
You may not know this about me, but pumpkin and cauliflower would have to be my two favourite veggies. Add these to some of my other most loved foods, including pomegranate and haloumi and we have ourselves a winner of a dish!
Warm Haloumi, Pumpkin & Cauli Bowl
Serves 2
Ingredients:
2 cups pumpkin, cubed
2 cups cauliflower, cut into florets
1 tbsp avocado oil (or extra-virgin olive oil)
Salt and pepper, to taste
1/2 cup quinoa, rinsed
1 lemon, zest and juice
1 cup green beans, cut in half
100g haloumi, sliced
1/4 cup pomegranate seeds
Method:
Preheat the oven to 200 degrees Celsius, fan forced.
On a baking tray, add the pumpkin and cauliflower. Drizzle over the oil and season generously with salt and pepper. Place in the oven and roast for 30-35 minutes, until golden.
In the meantime, add the quinoa to a small saucepan with double the amount of water. Grate the lemon zest in, add a pinch of salt and leave quinoa to cook, stirring occasionally. When the liquid has been absorbed, remove from the heat and set aside.
Bring a pot of water to boil and gently blanch the green beans for 2-3 minutes. Remove and set aside.
In a medium frypan, add the haloumi and cook for 5 minutes on each side, or until golden. Once cooked, remove from heat.
When everything is ready, divide the ingredients between two plates, add the pomegranate seeds, drizzle over the lemon juice and a splash of additional oil if desired.
Trust me, you’ll want to try this one for yourself. I love making a double batch of this so it lasts 4 meals instead of 2, you’ll see why once you taste it and understand why I never want it to end.
When making this, or any other one of my recipes, please snap a picture and tag me @projectnourish. I always love seeing you enjoy my meals and it brightens my day every time a picture comes through.
