Cauliflower & Halloumi Bowl

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Cauliflower, chickpea & halloumi bowl

This bowl is great to utilise when cauliflower is in season. It contains many gut loving prebiotic foods and tastes delicious!

Ingredients

1 cup of quinoa

1 - 1/2 cauliflower cut into florets

1 brown onion diced

Herb & spice mix:

1 1/2 tsp ground cumin

1 tsp ground corriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

Handful of spinach

1 tin of chickpeas (drained & rinsed)

1 block of halloumi

1/2 cup plain yoghurt

2Tbsp mint chopped

Juice of 1 lemon

1/4 cup almonds (sliced or roughly chopped)

Method

  1. Preheat the oven to 200 degrees

  2. Cut cauliflower and brown onion and place on a lined oven dish

  3. Add chickpeas to the tray

  4. Mix herbs and spices together

  5. Drizzle the cauliflower, onion, and chickpeas with a good dose of olive oil, and sprinkle the herb and spice mix overtop

  6. Toss it all together to mix and pop into the oven for ~15minutes, or until the cauliflower is just cooked

  7. While the cauliflower and chickpeas are roasting, cook quinoa in a pot as you would rice*, and cook the halloumi in a fry pan

  8. Once the cauliflower and chickpeas are cooked, bring it out of the oven and toss the spinach through

  9. Mix yoghurt, mint, and lemon juice together for the dressing

  10. To serve: add the cauliflower mix to a bowl, then the halloumi, and drizzle the yoghurt dressing and chopped nuts over top

*To cook quinoa:

Add a 1:2 ratio of quinoa:water to a pot (e.g. 1 cup of quinoa to 2 cups of water). Bring to the boil and reduce to a simmer until fluffy and soft. Leave the pot lid on while cooking.

Kate Christison