Halloumi and Eggplant Quinoa Bowl
with Blistered Tomatoes and Honey Chilli Vinaigrette
Enjoy crispy halloumi, smoky eggplant and nutty quinoa, topped with sweet-tart blistered tomatoes and a vibrant honey chilli vinaigrette.
Cals 683 · Prot 33 · Carbs 76 · Fat 31
Vegetarian
Family Friendly
30 min
Enjoy crispy halloumi, smoky eggplant and nutty quinoa, topped with sweet-tart blistered tomatoes and a vibrant honey chilli vinaigrette.
Cals 683 · Prot 33 · Carbs 76 · Fat 31
Vegetarian
Family Friendly
Ingredients
Salad
Halloumi
4*
200 Grams
Long Eggplant
125 Grams
Honey
30 Grams
Olive oil
1 Tbsp
Dried oregano
2 Grams
Cherry tomatoes
150 Grams
Dressing
Lemon
1 Piece
Honey
15 Grams
Chilli flakes
2 Grams
Olive oil
2 Tbsp
Quinoa
White quinoa
100 Grams
Water
200 ML
To serve
Red onion
1 Piece
Cucumber
1 Piece
Fresh mint
10 Grams
Baby spinach
40 Grams
Pumpkin seeds
20 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2848 / 683 |
| Fats (g) | 31 |
| of which saturated (g) | 24.1 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 24.4 |
| Fibers (g) | 10.8 |
| Proteins (g) | 32.7 |
| Salt (g) | 35.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
- Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve.
- Bring the measured water to boil in a pot.
- Add the quinoa and a pinch of salt. Cover with a lid and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
2 Pickle onions
- Peel and thinly slice the red onion.
- Cut the lemon into wedges.
- Squeeze the juice from 1-2 wedges to cover the onion slices, add a pinch of salt and set aside to pickle.
3 Cook veg
- Drain the halloumi and pat dry with paper towel.
- Cut into bite-sized pieces.
- In a large bowl, combine 2 sachets honey, 1 Tbsp olive oil, 0.5 sachet oregano and a pinch of salt and pepper.
- Toss the halloumi.
4 Fry veg
- Meanwhile, chop the eggplant into bite-sized pieces.
- Heat a large pan on medium with a drizzle of oil.
- Fry the eggplant and tomatoes for 4-5 min until the eggplant is softened and the tomatoes start to blister.
- Move the eggplant and tomatoes to one side.
- Add the halloumi and fry for 4-5 min, turning in between.
Tip! If there is no space in the pan, remove the eggplant and tomatoes before adding the halloumi. Alternatively, use a separate pan.
5 Mix dressing
- Meanwhile, in a small bowl or measuring jug, combine 1 sachets honey, 0.5 sachet oregano, a pinch chilli flakes (spicy!), 2Tbsp lemon juice, 2 Tbsp olive oil and a pinch of salt.
- Whisk together until creamy.
Tip! Can't handle the heat? Go easy on the chilli flakes.
6 Serve
- Cut the cucumber into bite-sized pieces.
- Pick and roughly chop the mint leaves.
- Dish the cucumber, spinach, tomatoes, eggplant and halloumi on a bed of quinoa.
- Serve the Halloumi and Eggplant Quinoa Bowl with a sprinkle of fresh mint and pumpkin seeds.
- Pour over the Honey Chilli Dressing and enjoy.
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