Protein Boost | Double Halloumi Crisp Greek Veggie Bowls
with Heirloom Tomatoes & Olive Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1140 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Halloumi hack: you already know this cheese browns up beautifully when seared. When grated it yields golden crisped shards that make a delightfully salty topping for these grain and veg bowls. They’re lined with tzatziki and doused in a Greek vinaigrette flecked with chopped olives.
We will send you:
- 2 Cucumbers
- 225g Heirloom tomatoes
- 1 Head of lettuce
- 15ml Sherry vinegar
- 30g Olives
- 95g White quinoa
- 250g Halloumi
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Grater
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
61 g
Saturated Fat
25 g
Sodium
2960 mg
Total Carb
103 g
Sugars
18 g
Protein
50 g
Fibre
9 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
- Roughly chop the lettuce.
- Cut the tomatoes into ½ inch wedges; season with S&P.
Sauté the halloumi
- Grate the halloumi.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halloumi and remaining spices. Sauté, 2 to 4 min., until crispy.
Make the vinaigrette
- Meanwhile, roughly chop the olives.
- In a small bowl, combine the vinegar, olives and 2 tbsp oil (double for 4 portions).
Plate your dish
- Spread the tzatziki out in a circular motion along the side of your bowls.
- Top with the quinoa, lettuce, cucumbers, tomatoes and halloumi.
- Drizzle with the vinaigrette. Bon appétit!
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