Styled on the brandโs colourful Majolica range (that was inspired by traditional Italian majolica tin-glazed ceramics), todayโs delicious vegetarian recipe isย brought to us by Maxwell Williams.ย Grilled haloumi is pretty hard to resist at any time of year, but this dish would make an ideal meal on these hot summer days. Yum!
Preparation time: 15 mins |ย Cooking time: 45 mins |ย Serves: 4-6
Ingredients
- 4 large raw beetroots, peeled and sliced into wedges
- 2 medium sweet potatoes, peeled and sliced into rounds
- 4 red onions, peeled & sliced into wedges
- 2 tbsp olive oil
- Salt & pepper to taste
- 100g quinoa, rinsed
- 100g lentils
- 1L vegetable stock
- 2 x 250g packs haloumi cheese, each block cut into six slices
For the dressing
- 1 garlic bulb
- 1 tbsp lime juice
- 1 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp clear honey
- Salt & pepper to taste
To garnish
- Coriander sprigs
Method
- Preheat oven to 200ยฐC fan forced (220ยฐC conventional).
- Put the beetroot, sweet potato and red onion in a large roasting tray. Cut the top off the garlic bulb (reserve it for the dressing) and drizzle with a little of the olive oil before wrapping it in foil and adding to the tray. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa, lentils and stock in a medium saucepan over a high heat. Bring to the boil, then turn down to medium-low heat and cover with a lid. Simmer for 15-20 mins. Drain.
- When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa and lentils.
- To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lime juice, sherry vinegar, oil, honey and seasoning and stir to combine.
- Put a grill pan over a high heat. When itโs really hot, add the haloumi and grill for 45-60 secs each side (do this in batches).
- Spoon the quinoa and vegetables onto plates and top with the haloumi and dressing. Garnish with coriander sprigs.
